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Hangry Muffins

Hangry Muffins – Vegan and gluten-free goodness

OK, so you know that feeling you get when you are hungry and you turn angry and can’t control yourself? It’s called HANGRY! It’s a thing. I’m pretty good at self-regulating, but I can see that I passed that feeling onto my son. First thing in the morning and right after camp or school are his worse times. So I powered up a hangry muffin recipe I know he will love and I can feel good about him eating after school or first thing in the morning (If I want to sleep in a bit). I added in some hemp hearts which adds a bit of extra healthiness, good fats, omegas, as well as protein.



  • 2 Tbsp ground flax mixed with 6 Tbsp water
  • 1 Cup of Gluten Free Flour
  • ½ cup of hemp hearts (we like Manitoba Harvest) measured and then ground (I used the bullet)
  • Add 1 tsp xanthan gum
  • 1 tsp cinnamon
  • Add 1 tsp baking powder
  • ½ tsp baking soda
  • Add ¼ tsp salt
  • ¼ tsp nutmeg
  • ½ cup melted coconut oil or a combination of coconut oil and applesauce
  • ½ cup coconut sugar
  • 1 tsp vanilla
  • 1 cup shredded zucchini or apple
  • ½ cup of mini chocolate chips or raisins



  • Preheat oven to 350º
  • Place the flax and water mixture in the fridge for about 10 minutes while you prepare the rest of the ingredients. This mixture replaces the eggs
  • Grease the muffin tins with coconut oil and set aside
  • Mix all the dry ingredients together
  • Mix all the wet ingredients together and don’t forget the flax egg!
  • Combine both mixtures together and then fold in chocolate chips or raisins
  • Divide into 12 regular muffin tins or make mini muffins
  • Bake regular muffins for 20 minutes or until a toothpick comes out clean

This recipe freezes well. So double it up!


~ Plant Trainers

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