Peach + Ginger Hemp Mini Muffins
Ingredients
- 1 ½ cups / 215g Manitoba Harvest Organic Hemp Hearts
- ¼ cup / 35g arrowroot powder
- 2 tsp. ground ginger
- 1 tsp. baking powder
- ¼ tsp. fine sea salt
- 1 large egg, preferably organic
- ¼ cup / 60ml pure maple syrup
- 2 tsp. vanilla extract
- 2 ripe peaches, diced
- fat of choice for greasing (or use muffin liners)
Instructions:
- Lightly grease a 24-cup mini muffin tin. Preheat the oven to 350°F / 175°C.
- Cut peaches into small chunks; you should have about 1½ cups.
- In a food processor, blend hemp seeds until fine powder. Add arrowroot, ginger, salt and baking powder and pulse.
- In a medium bowl, whisk egg, maple syrup, and vanilla. Add the hemp seed flour blend and stir.
- Fold in peaches, reserving about 1/2 cup for garnish.
- Spoon heaping tablespoons into each muffin tin. Top with reserved peaches.
- Bake for 20 minutes until lightly golden. Cool completely.
