Banana and hemp muffins Recipe Gluten-free, dairy-free (casein-free), vegan and hypotoxic.

PORTIONS: 18
PREPARATION: 15 MINUTES
COOKING: 30 MINUTES

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ORGANIC INGREDIENTS

• 1 box of Muffin mix
• 2 large eggs* (110 g)
• 100 g (1/2 cup)  light olive oil
• 85 g (1/3 cup) plant-based milk substitute** of your choice
• 7.5 ml (1 1/2 teaspoons) vanilla extract
• 420 g (1 1/2 cups) ripe bananas, mashed
• 60 (1/2  cup)  hemp seeds
• Extra hemp seeds, for the top

PREPARATION

1. Preheat the oven to 350 °F.
2. In a bowl, combine eggs, oil, plant-based milk substitute and vanilla extract. Beat with an electric mixer until foamy (about 2 minutes). Add  the mashed bananas  and  beat for another 30  seconds.
3. Stir the muffin mix into the liquids and mix, using an electric mixer, until the batter begins to thicken (about 1 minute).
4. Add the hemp seeds with a  wooden spoon.  Pour the batter into muffin tins lined with paper moulds. Sprinkle the top with hemp seeds, as desired.
5. Bake on the centre rack for about 30 minutes, until a toothpick inserted in the middle comes out clean.