Healthy Vegan & Gluten-Free Power Muffins
 
Prep time
Cook time
Total time
 
These are very hearty muffins, just the way we like them. If you prefer healthy muffins that are a touch lighter, and you aren't vegan or allergic to eggs, you can blend in 1 large egg with the wet ingredients. But truthfully, we prefer the egg-free version. For us, wholesome and hearty is what usually hits the spot!
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 9 hearty muffins
Ingredients
Instructions
  1. Preheat your oven to 375ºF and grease or line 9 muffin cups (unless you are using silicone muffin cups; they work best ungreased).
  2. In a medium-sized bowl, whisk together the buckwheat, tapioca, cinnamon, baking powder, baking soda, and salt.
  3. In a mixing bowl, blend the banana, oil, honey or maple syrup, and vanilla until relatively smooth with just some small banana lumps remaining.
  4. Fold the flour mixture into the wet ingredients, stirring until just combined.
  5. Stir in the hemp seeds and chocolate.
  6. Divide the batter between the 9 muffin cups, and bake for 25 to 30 minutes, or until slightly browned on top and a toothpick inserted into the center of a muffin comes out clean (well, aside from possible a little melted chocolate!).
  7. Serve with hot tea or pack along in lunch boxes.
Notes
We use just ¼ cup liquid sweetener in this recipe, which makes them just sweet enough, and not too sweet for enjoying in the morning. If you like muffins a touch sweeter then you can increase the honey or maple syrup to ⅓ cup.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/power-vegan-gluten-free-muffin-recipe