Banana Chocolate Chip Hemp Muffins

Note: I received products to use in this recipe from Just Hemp Foods. All opinions are my own.

Today is the last day of #Choctoberfest! If you haven’t already, be sure to go enter the giveaway now!

Because it’s Sunday, I have my mind on the week ahead. I really struggle to have an on-the-go breakfast option that actually tastes good and doesn’t load on the calories. I love making homemade muffins because then breakfast is set for the week, but it’s kind of tough to justify much nutritional value in most muffins.

But these little guys are amped up with Just Hemp 50% Protein Powder, which is a plant-based protein powder with essential amino acids vitamins and minerals. The powder is gluten-free, soy-free, and lactose-free, and can be added to just about anything! Each 4 tbsp serving contains 0.7g omega-3’s, 2g omega-6’s, and 6g of fiber.

You can connect with Just Hemp on their social media pages:  Facebook  | Twitter | Pinterest | Instagram

Hemp protein powder is a great substitute for some of the flour in a baked good, up to 25%. I also happened to have some overripe bananas on hand, and still have some dark chocolate chips leftover from my #Choctoberfest baking, so I made these yummy gluten free banana chocolate chip hemp muffins for my fiance and me to enjoy all week! (This recipe can be made with normal flour instead of almond meal as well, it just won’t be gluten free.)

Ingredients: (makes 12 cupcake-sized muffins)

• 1 1/2 cups almond meal
• 1/2 cup Just Hemp 50% Hemp Protein Powder
• 1/4 teaspoon salt
• 1/2 cup Imperial sugar
• 1/4 cup light brown sugar
• 1 teaspoon baking soda
• 3 ripe bananas, mashed
• 1/4 cup applesauce
• 1/4 cup low-fat buttermilk
• 1 egg
• 1 teaspoon vanilla extract
• 3 tablespoons mini dark chocolate chips

Preheat your oven to 400 degrees. Line a cupcake pan with 12 cupcake liners.

Add the almond meal, Just Hemp Protein Powder, salt, Imperial sugar, light brown sugar, and baking soda to a large bowl, whisking to combine.

Add 3 ripe bananas to a separate bowl, mashing with a fork.

Add the applesauce, buttermilk, egg, and vanilla extract, and mix to combine.

Form a well in the center of the dry ingredients and pour in the banana mixture.

Fold the flour mixture into the banana mixture until just combined (be sure to not overmix). Add in the chocolate chips and mix until just combined.

Add the batter to the prepared cupcake pan.

Bake for 18-20 minutes at 400 degrees F or until a toothpick inserted into one of the center cupcakes comes out clean. Let cool in the cupcake tin for 10 minutes, then transfer to a rack to completely cool.

These muffins may be a little addicting, sorry!

They are so tasty; I had to package them up into little containers so that we wouldn’t eat them all in one sitting! The subtle almond flavor adds a nice nuttiness to the bananas. The little sprinkling of dark chocolate doesn’t hurt either!

Despite how delicious these are, one muffin is only 160 calories, with 3g protein and 2g fiber!

Just Hemp sent me a sweet package, including some of their other delicious products, so look out for future posts highlighting their product!