These muffins are a wonderful morning companion to your breakfast brew or any time of the day as a protein packed snack.



Dry mix:

1 ¾ cup gluten free flour (We use coconut and all purpose mixed)
1 ½ cup coconut sugar
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger-fresh or powdered

Wet mix:

2 eggs
1 15 oz/400 ml can pumpkin puree
1 small chopped apple
1⁄2 cup coconut oil
1 tsp vanilla extract
1 tbsp Homemade Hemp Milk
4 tbsp PlanetHemp Hemp Seeds


Preheat the oven to 375 degrees. Place 12 paper liners into each well of a standard muffin tray. Combine all wet ingredients into a bowl and whisk until blended. In separate bowl mix all the dry ingredients. Mix the wet into the dry and stir just until blended together. Using an ice cream scoop or a large spoon, evenly distribute batter into all 12 wells. Bake for 20-22 minutes or until the toothpick inserted comes out clean.


1 dozen

Pumpkin Hemp Muffins