Hemp Seed Muffins

These Hemp Seed Muffins are a simple, nourishing bake made with ripe bananas, rolled oats, and hulled hemp seeds for natural sweetness, texture, and balance. Soft, light, and easy to make at home, they're designed for everyday eating. Built around accessible ingredients and good technique, this is a practical muffin recipe that delivers comfort and nourishment without feeling heavy or overcomplicated.

More Hemp-Inspired Recipes To Try

• Hemp Seed Granola
• Hemp Seed Milk
• Hemp Seed Dressing
• Hemp Seed Bircher Muesli

We hope you enjoy this delicious recipe. If you give it a try, let us know in the comments below - we love hearing your feedback and seeing your recreations.

📋 Recipe

Jamie Raftery

Hemp Seed Muffins

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These hemp, oat and banana muffins are a light, naturally sweet vegan bake made with ripe bananas, rolled oats and hulled hemp seeds.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Resting time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 12 Muffins

Course: Bakery

Cuisine: Irish

Calories: 176

Ingredients Equipment Method Nutrition Notes

Ingredients

 

MetricUS customary

 

1x2x3x?

Dry Ingredients

• ▢ 180 g White flour - plain
• ▢ 20 g Oats
• ▢ 8 g Baking powder
• ▢ 2 g Baking soda
• ▢ 2.5 g Sea salt
• ▢ 40 g Hemp seeds - shelled
• ▢ 1 teaspoon Cinnamon powder

Wet Ingredients

• ▢ 200 g Banana 2 large banana approx.
• ▢ 100 g Oat milk
• ▢ 15 g Apple cider vinegar
• ▢ 50 g Coconut sugar
• ▢ 60 g Rapeseed oil
• ▢ 5 g REAL Vanilla Paste

Toppings

• ▢ 20 g Hemp seeds - shelled
• ▢ 20 g Oats

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Equipment

• ▢
  1 Weighing scales
• ▢
  2 Mixing bowl
• ▢
  1 Sieve
• ▢
  1 Whisk
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  1 Spatula
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  1 Muffin tray

Method

 

1. Preheat the oven to 170°C fan. Line a muffin tray with 12 paper cases.
2. Assemble all ingredients.
3. Stir the apple cider vinegar into the oat milk and set aside for 3-5 minutes to create a light vegan buttermilk.
4. In a large bowl, whisk together the flour, rolled oats, baking powder, bicarbonate of soda, salt, hemp seeds, and cinnamon until evenly combined.
5. In a separate bowl, mash the bananas until mostly smooth. Add the sugar, Irish rapeseed oil, vanilla extract, and the acidulated oat milk, then whisk until fully combined.
6. Add the wet ingredients to the dry ingredients and fold gently with a spatula until just combined. Avoid overmixing.
7. Allow the batter to rest for 5-6 minutes to hydrate the oats and hemp seeds.
8. Divide the batter evenly between the muffin cases, filling each about ¾ full.
9. Sprinkle the tops with hemp seeds, oats, and a small pinch of cinnamon if using.
10. Bake on the middle shelf for 22-24 minutes, until domed and springy to the touch.
11. Cool in the tray for 10 minutes, then transfer to a wire rack to cool fully.

Nutrition

Serving: 75gCalories: 176kcalCarbohydrates: 23gProtein: 4gFat: 8gSodium: 140mgPotassium: 161mgFiber: 1gSugar: 6gVitamin A: 54IUVitamin B1: 0.2mgVitamin B2: 0.1mgVitamin B3: 1mgVitamin B5: 0.2mgVitamin B6: 0.1mgVitamin C: 1mgVitamin D: 3µgVitamin E: 1mgVitamin K: 4µgCalcium: 55mgCopper: 0.05mgFolate: 32µgIron: 2mgManganese: 0.3mgMagnesium: 13mgPhosphorus: 136mgSelenium: 6µgZinc: 0.3mg

Notes

Ripe bananas matter: The riper the bananas, the better the sweetness and texture. Well-spotted bananas give the lightest crumb and best flavour.

Don’t overmix: Fold the batter gently until just combined. Overmixing will lead to denser muffins.

Storage: These muffins keep well for up to 2 days at room temperature and freeze beautifully once fully cooled.

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