Muffins that are bursting with goodness – sounds like a winning breakfast to me!
I am a recent convert to hemp, specifically hemp protein powder. I like hemp protein powder because I can add a protein boost to my smoothies without adding a bunch of gross processing ingredients found in the likes of whey protein or soy protein isolate, while adding more fiber (and less fat) than found in nut butters. I even use vanilla-flavored hemp protein and it still only has three ingredients – hemp, sugar, and vanilla flavor. Huzzah! Be it protein powder or hemp seeds though, hemp is something you should consider adding to your grocery list, as it is insanely good for you. It’s loaded with fiber, has both omega-3’s and omega-6’s, and is a complete protein. Hemp: it’s not just for rope anymore!
On the back of one of my hemp protein jars, they recommended adding the powder to baked goods for a nutritional oomph. I thought, what a great idea! So I decided to add it to some zucchini muffins. Zucchini is back in season here in VA, and it’s everywhere at the Farmer’s Market. I best enjoy zucchini when it’s baked in a bread, and I like muffins because it creates individual serving sizes (not to mention takes way less time to bake than a loaf of bread). Everyone wins!
To start, I grated two small/medium zucchinis, which yielded about 1 cup of grated zucchini. I always do this first because it takes forever and I don’t want the mixed batter to have to sit while I grate (and thus lose some of its rising properties). No zucchini bread is complete without walnuts, so I chopped some up and added them to the zucchini bowl, along with some blueberries (because these muffins weren’t already healthy enough).
I then sifted in my hemp protein powder, whole wheat flour, baking soda, baking powder, cinnamon, and salt. While I’ve often just thrown the liquids in directly after, this time I mixed the liquids separately, since muffin batter gets really dense really quickly; and mixing the liquids separately helps prevent overmixing. In a small bowl I whisked together almond milk, agave nectar, canola oil, and a bit of vanilla extract. I then added the liquid ingredients to the dry and mixed until moistened, folding in the blueberries, zucchini, and walnuts. New bakers, folding in is important because it allows you to mix in these ingredients without overmixing the batter!
I then baked these bad boys at 350 F for 20 minutes. They rose beautifully and had a nice, fluffy texture – not too dense like some whole wheat muffins! These muffins are a nutritional powerhouse with minimal sugar, perfect for breakfast or a pre-workout snack!
Zucchini Hemp Muffins with Walnuts and Blueberries (Makes 12 muffins)
1 1/2 cups whole wheat flour
1/2 cup vanilla hemp protein powder (you can use plain if you like, but this may affect the sweetness)
2 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup almond milk or other nondairy milk
1/4 cup agave nectar
1/2 cup canola oil
1 tsp pure vanilla extract
1 cup grated zucchini (about 2 medium zucchinis)
1/2 cup walnuts, measured, then chopped
1/2 cup fresh blueberries
Preheat oven to 350 F. Spray a muffin pan with nonstick cooking spray, or lightly grease.
Sift together the whole wheat flour, hemp protein, cinnamon, baking soda, baking powder, and salt in a large bowl. In a slightly smaller bowl, whisk together almond milk, agave, canola, and vanilla extract. Add to the dry ingredients and stir until just moistened; don’t overmix! Fold in the zucchini, walnuts, and blueberries.
Fill muffin tins about 3/4 full. Bake for 20 minutes, or until sides begin to brown and an inserted toothpick or butter knife comes out clean. Allow to cool inside the tins for about five minutes, then transfer to a wire cooling rack to cool completely. These can be eaten warm if you wish.