This muffin has everything you’re looking for in a quick breakfast. Easy to make in advance? Check. Wholesome ingredients? You bet. Hemp hearts contain all 20 amino acids, plus protein and magnesium to boot. Plus, a trio of alternative flours (sprouted brown rice, almond, and tapioca) keeps this batch gluten-free. Shredded zucchini is an added bonus! This veggie adds moisture and its neutral flavor pairs perfectly with spices like cinnamon and nutmeg.
Yield: 12 muffins
Active Time: 20 minutes
Total Time: 45 minutes
12 large parchment muffin liners
For the dry ingredients
¼ cup Manitoba Harvest Hemp Hearts
1 ½ cups sprouted brown rice flour
½ cup almond flour
½ cup tapioca flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon sea salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
For the wet ingredients
¼ cup honey
⅓ cup coconut oil, melted
2 teaspoons vanilla extract
¼ cup coconut sugar
1 ½ cups packed shredded zucchini
½ cup raisins
Preheat oven to 350 degrees. Line a 12-count muffin tin with parchment muffin liners.
Whisk together dry ingredients in a large bowl. In a medium bowl, whisk together eggs, honey, melted coconut oil, vanilla, and sugar until smooth. Add zucchini, and stir until incorporated. Make a well in the center of the dry ingredients and pour in the wet ingredients; fold until fully combined. Add the raisins and stir.
Use an ice cream scoop to portion the batter evenly among 12 muffin cups, filling them three-quarters of the way. Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean. Serve warm or room temperature, with softened butter or your favorite jam.
Recipe credit: Angela Gaines
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