Blueberry & Hemp Seed Muffins

These fast-to-make muffins are full of bone & gut healthy ingredients!

So I thought it time I shared a new recipe with you that I particularly like - ‘cause it’s speedy to make, easy, AND good for your gut & bones.

This recipe first appeared in my Low Histamine eCookbook and it’s been so popular, with loads of great feedback, so I decided to share it with everyone.

Hemp seeds, berries & whole grains are at the core of these muffin’s health benefits. They provide good fibre for your gut microbes. Whilst the hemp seeds & egg add in some protein. And the hemp seeds & olive oil give you anti inflammatory oils.
These benefits are especially important in the perimenopause and menopause when gut health can become out of balance and it is more important than ever to look after your bones. 

What a winning combo!

Did I also mention they taste great!

I’m not sure how many they make, oops. I forgot to count before we all dived in & ate them - let me know if you make them, so I can add this to the recipe

200g flour - I like to make my own flour by using a mixture of a couple of these grains: oats, millet, buckwheat, spelt. 80g hemp seeds
1 teaspoon baking powder
2 eggs, or if vegan 2 tablespoons psyllium husks*.
125g olive oil
100g honey or maple syrup or 80g sugar
150ml water
1 teaspoon vanilla extract (optional)
2 teaspoons ground (true)cinnamon
1 cup blueberries or blackcurrants - fresh or frozen, or other chopped fruit depending on the season such as peaches, nectarines, pears, apple

Set your oven to 200˚C regular, 180˚C fan forced, and line the muffin tins  with muffin paper or oil the tins.

In a blender grind up the grains to a flour consistency.
Mix this flour with the baking powder, hemp seeds.
In a separate bowl, throughly mix the egg (or psyllium husk), honey/syrup/sugar, oil, vanilla and water together.

Pour this egg mixture into the flour mixture and stir to just combine. Don’t over mix it.
Then tip in the berries and carefully fold them into the mixture.
Fill the muffin cases and bake in the oven for 15-20 minutes or until cooked through.
Cool before eating.  

Store in an airtight container: For a couple of days at room temperature, or 5 days if stored in the fridge. These muffins freeze well too.  

*If using psyllium husk, allow the mixture to rest for 30 minutes before baking.