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.
Hemp Heart Zucchini Muffins
Yield: 12 muffins
Active Time: 20 minutes
Total Time: 45 minutes
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.
Nicole Gulotta is the author of Eat This Poem: A Literary Feast of Recipes Inspired by Poetry. She also drinks a lot of tea, and is quite the connoisseur! Say hi on Twitter or Instagram @nicolegulotta.
Nicole Gulotta is the author of Eat This Poem: A Literary Feast of Recipes Inspired by Poetry. She also drinks a lot of tea, and is quite the connois Read More