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

Cuisine l'Angélique Muffin Mix Box



  • 1 box of Muffin mix
  • 2 large eggs (110 g) or egg substitute with chia
  • 100 g (1/2 cup)  light olive oil
  • 85 g (1/3 cup) plant-based milk substitute
  • 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


  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.


Cuisine l'Angélique Muffin Mix Box


Discover exciting variations with our muffin mix.


Hemp seeds are very nutritious. They contain omega-3s and omega-6s, which are essential fatty acids. In addition, they are sources of fibre and protein. Add them to your diet! You can add them to salads, yogurt or smoothies to increase your protein intake.


(Nutritional values soon available)