Unlike the original power muffins, this is a vegan (egg-free!) and gluten-free muffin recipe (made with buckwheat flour instead of spelt) that has less oil and less added sweetener, so they can be enjoyed nearly every day, rather than as an occasional indulgence.
However, there are a few special ingredients that make this dairy-free and gluten-free muffin recipe reminiscent of power muffins past. First are the shelled hemp seeds (I use the Hemp Hearts from Manitoba Harvest). These little morsels are a textural delight. If you don’t have any hemp hearts on hand, the muffins will still be good, but not quite as powerful. Second is my husband’s favorite ingredient, dark chocolate chunks. And finally, the hearty whole grains. I was actually a bit surprised at how the buckwheat almost mimicked the earthy flavor of spelt, but sans gluten.
Beyond breakfast, we’ve found these vegan power muffins to be a great portable snack. They go well in lunch boxes or supply packs for a day out hiking or on the ski slopes. I’ve included a few notes on how to adapt these muffins, if desired, but we love them as is. Enjoy!