YIELDS
8 regular-sized muffins
PREP TIME
COOK TIME
TOTAL TIME
- 1 tablespoon Flax seed
- 3 tablespoons Warm water
- 1/4 cup Hemp seeds
- 2 1/4 cup, divided Rolled oats
- 1 tsp Baking soda
- 1 cup Almond milk, warmed
- 1/4 cup Maple syrup
- 1/4 cup Coconut oil, liquid
- 1 tsp Vanilla extract
- 1/2 cup Dried cherries
- 1/2 cup Pecans, chopped
- 1 tablespoon Flax seed
- 3 tablespoons Warm water
- 1/4 cup Hemp seeds
- 2 1/4 cup, divided Rolled oats
- 1 tsp Baking soda
- 1 cup Almond milk, warmed
- 1/4 cup Maple syrup
- 1/4 cup Coconut oil, liquid
- 1 tsp Vanilla extract
- 1/2 cup Dried cherries
- 1/2 cup Pecans, chopped
Directions
1. Preheat oven to 350 degrees.
2. Mix flax seed meal with warm water and set aside.
3. Place hemp seeds in the bowl of a food processor fitted with the S blade. Process until the hemp seeds resemble a coarse flour. Pour into a large bowl.
4. Add 1 1/4 cups oats to food processor and blend until the oats also resemble flour. Add to bowl with hemp seeds.
5. Add baking soda to dry mixture, along with additional cup of rolled oats, and mix until combined.
6. In a separate bowl, whisk together the almond milk, maple syrup, coconut oil, and vanilla extract. Make sure none of your ingredients are cold, as the coconut oil will solidify in the mixture.
7. Add wet ingredients to dry and mix until combined. Add cherries and pecans and mix again.
8. Pour batter into a well-oiled cupcake pan, and place in pre-heated oven for 18-20 minutes, or until tops of muffins are golden.
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