If you’re looking for a healthy snack that feels like dessert, these banana chocolate chip muffins packed with healthy hemp hearts will become a family staple.
I was looking for soft, fluffy banana muffins that weren’t too oily and not too dense, so I modified my blueberry muffin recipe and combined it with my mom’s banana chocolate chip muffin recipe to create this amazing vegan dessert.
The texture is almost like vanilla cake thanks to the cornstarch and the double teaspoon of vanilla extract. And the little crunch of the hemp heart seals the deal.
It’s SO good.
WHY hemp hearts?
Hemp hearts are a superfood with a palatable texture and mild flavour. They are perfect for sprinkling on salad, adding to granola or incorporating into your favourite muffin recipe like I did with this vegan recipe.
You’ll want to add this recipe to your favourites:
Ingredients
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup white sugar
- 3 ripe bananas mashed
- 1/2 cup neutral oil
- 1/2 cup oat milk
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 3/4 cup vegan chocolate chips
- 3/4 cup hemp hearts
How to MAKE THE MUFFINS
Step 1: Preheat the oven
Preheat the oven to 400ºF.
Step 2: Prepare the milk mixture
In medium sized bowl, mix the oat milk with the vinegar. Set aside.
Step 3: combine the dry ingredients
In a large bowl, mix the flour, cornstarch, baking soda, baking powder, salt and sugar.
Step 4: mix the wet ingredients
Mash the bananas and add them to the milk mixture. Add the oil and vanilla to the mixture too. Mix well. I use an immersion blender to mash the bananas directly into the milk mixture.
Step 5: Combine everything
Pour the wet ingredients into the dry ingredients and mix until fully combined. Do not over-mix. Fold in the chocolate chips and hemp hearts to the batter.
Step 6: add the batter to muffin tin
Line a muffin tin with cupcake liners or grease with vegan butter.
Take a large ice cream scooper and add the batter to each muffin cup.
Step 7: bake
Bake at 400ºF for 20 minutes. Make sure a toothpick comes out clean.
Step 7: Cool, then enjoy!
Cool on a baking rack for 15 minutes before enjoying.
This recipe makes 12 awesome muffins.
Storage Tips
Cool the muffins completely, then store in an airtight container for up to 5 days. You can also store them in the freezer for up to 3 months.
Photography and recipe by Gabrielle Touchette
Banana Hemp Chocolate Chip Muffins (vegan)
Ingredients
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup white sugar
- 3 ripe bananas mashed
- 1/2 cup oat milk
- 1 tbsp apple cider vinegar
- 1/2 cup neutral oil
- 2 tsp vanilla extract
- 3/4 cup vegan chocolate chips
- 3/4 cup hemp hearts
Instructions
- Preheat the oven to 400ºF.
- In medium sized bowl, mix the oat milk with the vinegar. Set aside.
- In a large bowl, mix the flour, cornstarch, baking soda, baking powder, salt and sugar.
- Mash the bananas and add them to the milk mixture. Add the oil and vanilla to the mixture too. Mix well.
- Pour the wet ingredients into the dry ingredients and mix until fully combined.
- Fold in the chocolate chips and hemp hearts to the batter.
- Line a muffin tin with cupcake liners or grease with vegan butter.
- Take a large ice cream scooper and add the batter to each muffin cup.
- Bake at 400ºF for 20 minutes. Make sure a toothpick comes out clean.
- Cool on a baking rack for 15 minutes before enjoying.
Notes
FAQ
Can I skip or replace hemp hearts?
You can replace them with sunflower seeds or chopped pecans. Or you can simply omit them and add more chocolate chips for a less healthy version of this recipe.
Can I make a banana loaf with this recipe?
Yes you can! Grease a loaf pan. Heat the oven to 350°F and bake for 50 – 60 minutes.
