The long rides of base training are on the horizon so it’s time to prepare for some savage post-ride hunger. While these muffins pack a lot of energy and protein (in a nice 3:1 ratio), they specifically have a subtle flavour that’s not too sweet so they are easy on the palette. If you want more of a spicy taste, boost the cinnamon and ginger and add a pinch of nutmeg.
Hemp & Walnut Muffins
Gluten free, Vegan. Yummy. Makes 8-12
1/2 cup + 2 tbs rice flour
6 tbs hemp protein
1/2 cup chickpea flour
1 tbs baking powder
crack of salt
1 tsp ground ginger
2 tsp ground cinnamon
1/2 cup sugar
2 tsp vanilla
3/4 cup non-dairy milk
1 cup walnut pieces
1/4 cup hulled hemp seeds (hemp hearts)
1/4 cup walnut pieces
1 tbs hulled hemp seeds (hemp hearts)
1 tsp cinnamon
1 tbs sugar
What to do…
Pre-heat oven to 350F/175C.
In a bowl, mix together the flours, hemp protein, baking powder, salt, and spices. Add in the sugar and continue to mix.
In a small blender/food processor blitz the banana and vanilla until smooth, using some of the milk to get the blender going. (Alternatively, in a separate bowl or well in the flour mix, use a fork to mash the banana, then add the vanilla and milk.)
Add in the rest of the milk and stir until combined.
Stir in the walnut pieces and hemp seeds.
Make the topping by mixing the walnuts, hemp seeds, cinnamon and sugar in a small bowl.
Divide batter evenly into prepared muffin tins (lightly greased, lined or silicone) and sprinkle each with the topping mixture.
Bake for 25-30min or until a knife comes out clean. Cool slightly before removing from tin. Store in an airtight container.
Based on 10 servings of 85g: calories 266, total fat 12.4g, carbohydrates 31.1g, protein 11g.