Vegan, nut free, grain free, full of chocolate and other good stuff.
ingredients:
1/2 cup hemp hearts, finely ground
1/4 cup chia seeds, finely ground
1/2 cup ground sunflower seeds
1/2 cup balinese cacao powder + 2 tbsp prana cacao powder
1 cup coconut sugar + 1/4 cup date sugar
1/2 cup tapioca starch
1 cup chickpea flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp sea salt
1/2 tsp ground vanilla bean + 1/2 tsp ground vanilla bean
1 1/2 cups mashed bananas -- approx 4 very ripe
3/4 cup warm water + 4 tbsp coconut oil
1 tbsp vanilla extract
1 cup chocolate chips
equipment needed:
1. measuring cups
2. measuring spoons
3. mixing bowl
4. silicone muffin cups or papaer muffin tray liners
5. cookie sheet or muffin tray
6. seed grinder
directions:
1. preheat the oven to 345
2. in a bowl, combine the ground hemp hearts, ground chia seeds, ground sunflower seeds, cacao, tapioca starch, chickpea flour, sea salt, baking soda, cream of tartar and ground vanilla bean. Mix until it is very homogeneous
3. in a separate bowl, mash your bananas
4. in a separate bowl, combine the warm water (not hot) and coconut oil, and let the oil melt
5. add the banana, water and coconut oil to the dry ingredients, and mix well
6. when the batter is beautifully mixed, add in the chocolate chips and mix well
7. scoop the batter into 24 small muffin cups. If you are using silicone, you can bake them standing up on a cookie tray. Or line 24 muffin cups with muffin papers in a muffin baking tray, and divide the batter evenly.
8. bake at 345 for 35 minutes
9. remove from the oven, and allow to cool before removing from the tray or silicone muffin cups
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