Grain Free Coconut Hemp Banana Chocolate Chip Muffins

In my house right now, I am feeding two bottomless pit teenagers, who are both becoming increasingly aware of why we eat the way we do, which is both amazing and gratifying to watch. That being said, finding healthy food to fill and sustain them can sometimes be a big challenge. Their taste buds, as well as their acceptance of “healthy” treats, have been evolving over the last year, and they are now easier to feed the way we eat, but not easy to keep full.  (don’t lose heart if you are trying to transition reluctant eaters to a healthier lifestyle, perseverance is key, it will pay off, trust me!) I have been doing a lot of baking with almond flour since switching to a grain free lifestyle, but with the amount the boys eat, it can be very expensive!  I bought a bag of hempseed flour at Goodness Me, and made these muffins with it.

They combine coconut flour with hempseed flour and make a nice moist muffin at a fraction of the cost of almond flour. Hemp (not that hemp!!) is a nutritional powerhouse that provides fiber  omegas, and protein, and a host of other benefits. It is also is very environmentally friendly and green. The more research I do, the more I want to incorporate hemp products (not that hemp!!) into our daily lives.

Grain Free Coconut-Hemp Banana Chocolate Chip Muffins

2 very ripe bananas (mine were fairly large)

4 pastured eggs

2 tsp vanilla

1/3 cup kefir or plain yogurt (full fat!)

1 Tbsp Apple cider vinegar

½ cup coconut flour

¼ cup hemp flour

2 Tbsp coconut sugar

1 tsp baking soda

¼ cup coconut oil, melted

Pinch of salt

½ cup chocolate chips (Enjoy Life are awesome)

Preheat oven to 350F

In a large mixing bowl, (or a blender) combine the bananas, eggs, vanilla, apple cider vinegar and kefir together well with an immersion blender. Blend till very well combined and a bit frothy. Add all of the dry ingredients except for the chocolate chips, and blend again until well combined. Let stand for a few minutes to thicken up a bit. Fold in the chocolate chips, and divide evenly between 12 muffin tins (well greased or lined with papers (I like this brand!!)

Bake for 25-30 minutes in preheated oven, or until toothpick inserted in center of a muffin comes out clean.  Remove from oven and let stand in pan for 5 minutes. Remove to cooling rack and cool (at least slightly!!) before eating.