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.
Ingredients:
- 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
Directions:
- 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!
Enjoy!
~ Plant Trainers
