Lightly sweet and nutritious these oatmeal and hemp heart muffins are a great way to start the day!
Muffins are so often cupcakes without frosting. Not so in this case, you can feel good about eating and serving them at breakfast.
Quick & Easy
The butter is melted in these muffins meaning no planning ahead to soften it before creaming. They whip in a hurry so they can be made early in the morning.
They store extremely well, so don’t be afraid to make them the night before either.
Skip the butter and use melted coconut oil or any vegetable oil for that matter. Pureed unsweetened applesauce will also work in place of the melted butter.
Hemp hearts have healthy omega fats and a nice dose of plant-based protein, while also providing a nice, nutty flavor to the muffins.
Oats have filling whole grain nutrition and fiber to help give the muffins some filling staying power in the body.
Just a bit a sugar satisfies the sweet tooth and pleases the palate as well without feeling like a cupcake has been consumed for breakfast.
While one can absolutely just eat the muffins plain – try some of these ideas for even more filling meal:
- Eat with eggs as a complete breakfast meal
- Spread the muffins with some softened cream cheese
- Smear some nut butter on top for even more filling protein
The baked muffins freeze beautifully. Simply place the baked muffins into an airtight bag or container. Thaw as needed, use up within 6 months for best flavor (and before freezer burn).
- 1/3 Cup Hemp Hearts
- 1 Cup Rolled Oats
- 1 1/2 Cups Unbleached All-Purpose Flour
- 1/2 teaspoon Baking Soda
- 1 1/2 teaspoons Baking Powder
- 1 Cup Milk
- 1 Egg
- 1/4 Cup Butter, melted
- 1/3 Cup Brown Sugar Lightly Packed
- Preheat oven to 350 degrees Fahrenheit.
- Grease muffin tin.
- Whisk together the flour, baking soda, baking powder, oats, and hemp hearts. Set aside
- Whisk together the melted butter, egg, milk, and brown sugar until emulsified.
- Pour the wet ingredients into the dry and mix just until incorporated.
- Divide the batter among 12 muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 15 to 20 minutes or until an inserted toothpick comes out clean.
- Cool in pan 5 minutes before turning out to cool on wire racks completely.
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Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 177Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 163mgCarbohydrates: 23gFiber: 1gSugar: 5gProtein: 5g