2 cups whole wheat flour
1/4 cup rolled oats
1/4 cup chopped walnuts
1/4 cup hemp seeds
3 Tbsp. chia seeds
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 cup pure maple syrup, honey, or agave
1/4 cup virgin coconut oil, melted - If you don't have coconut oil then you can substitute canola oil, however the coconut oil adds a great buttery flavour and lots of nutrients to the muffins
2 eggs, lightly beaten
4 very ripe bananas, mashed
1/4 cup almond, soy, or dairy milk
2 tsp. vanilla extract
Optional topping: brown sugar or turbinado sugar
Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, oats, walnuts, hemp seeds, chia seeds, baking soda, cinnamon, and salt.
In a separate bowl, combine the agave/syrup, coconut oil, eggs, bananas, milk, and vanilla. Stir the wet ingredients into the dry until just moistened.
Evenly divide the batter among the 12 prepared muffin cups. The cups will be very full, but don't worry they won't overflow in the oven. Top each muffin with a sprinkle of brown or turbinado sugar, if desired. Bake for 18-20 minutes, until the tops of the muffins are lightly browned and a toothpick inserted into the centre comes out clean with crumbs attached. Cool on a wire rack.
*Recipe by Brooke McMillan, adapted from I Talk To Food