Oat and Hemp Banana Date Muffins

Makes 12 muffins

  • 4 medium or 3 large very ripe bananas
  • 2 tablespoons ground flaxseed
  • ⅓ cup plant-based milk (oat, almond, or cashew)
  • ⅓ cup sunflower oil
  • 2 tablespoons date syrup or pure maple syrup
  • 2 teaspoons pure vanilla extract
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • ½ cup rolled oats
  • 2 tablespoons hemp seed hearts
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ cups all-purpose flour

Preheat the oven to 350°. Lightly oil the muffin tins or line with muffin tin liners.

In a large bowl, mash bananas until smooth. Add the ground flaxseed, plant-based milk, oil, date syrup, vanilla extract, and brown sugar to the mashed banana and stir until combined.

In a separate bowl, mix the oats, hemp seed hearts, baking soda, baking powder, salt, and flour.

Slowly fold dry ingredients into banana mixture until all dry ingredients are incorporated.

Using a small ice cream scoop, spoon the mixture into the muffin tins. Bake for 35–40 minutes, until lightly golden and firm on top. Place the muffin pan on a cooling rack for 30 minutes.