Hemp Protein Muffins (Gluten Free, Dairy Free)

These hemp protein muffins are moist and tender, made with hemp protein powder and lightly sweetened with honey and mashed banana. This hemp muffin recipe is great as a breakfast side or packed as an afternoon snack. They're gluten free, dairy free, paleo friendly and kid approved.

I love a healthy muffin as a side to breakfast or quick afternoon snack for the kiddos.

And these hemp protein muffins are one of my favorites, as they're packed with protein, lightly sweetened and easy to prep. I like to bake a batch and store them in the fridge to eat throughout the week.

They're made with my favorite hemp protein powder from Evo Hemp, which is pesticide free, third party tested for contaminants and tastes great. In addition, these hemp protein muffins are made with almond flour, sweetened with banana and honey, dairy free and oil free.

Why You'll Love These Hemp Protein Muffins

• paleo friendly - made with real, whole food ingredients
• gluten free and grain free
• dairy free
• naturally sweetened with banana and honey
• lower in carbs and higher in protein than your average muffin

Ingredients

Here's a list of what you need to make these gluten free hemp protein muffins:

• almond flour
• tapioca starch/flour
• hemp protein powder
• cinnamon
• baking powder
• salt
• eggs
• ripe banana
• water
• honey
• vanilla extract

Although I have only tested these banana hemp muffins using almond flour, tigernut flour should work as a nut free replacement (substituted by weight). Tapioca starch is necessary for texture purposes and the only substitute would be arrowroot starch.

How To Make Hemp Protein Muffins

This is a one-bowl protein muffin recipe. The only equipment you need to make them is a mixing bowl, whisk, spatula, muffin pan and liners. I recommend silicone muffin liners, as paper liners tend to stick to the muffins.

Here's what you need to do:

1. Preheat your oven to 350 degree F and line a muffin pan with 12 silicone muffin liners.
2. In a medium-sized mixing bowl, whisk together wet muffin ingredients.
3. Add in dry ingredients and whisk until smooth.
4. Pour batter into the lined muffin pan, filling each slot about ¾ full.

5. Place the muffins in your preheated oven and bake at 350 degrees for 20 minutes.
6. After baking, remove the hemp protein muffins from the oven and let them cool about 5 minutes in the pan. Then, transfer them to a wire cooling rack.

Storage

Place your leftover hemp protein muffins in a sealed, airtight container or baggie in the fridge. They are best eaten within one week.

For longer storage, keep them in the freezer and defrost or warm in the microwave before enjoying.

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