Makes 12


  • 2/3 cup vegetable oil, plus more for greasing
  • 1 2/3 cups all-purpose flour
  • 1 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. fine sea salt
  • 4 tsp. hemp hearts, or seeds, plus 1/4 cup for sprinkling
  • 4 tsp. ground flaxseed meal
  • 2 tsp. white, or black, chia seeds
  • 2/3 cup mashed, very ripe bananas (2 medium)
  • 1/2 cup sugar
  • 1/2 cup coconut sugar, or lightly packed dark-brown sugar
  • 2 large eggs

    Preheat oven to 350°. Grease a 12-cup cupcake pan, or line with paper liners.

    In a large bowl, sift together the flour, cinnamon, baking soda and salt, then whisk in the hemp, flax and chia seeds.

    In the bowl of a stand mixer fitted with the paddle attachment, beat the bananas, both sugars, oil and eggs. Add the flour mixture to the banana mixture in two additions, beating until blended after each addition.

    Divide the batter among the wells of the prepared pan and sprinkle each muffin generously with 1 teaspoon of hemp hearts. Bake until golden brown and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and cool completely.

    Excerpted from the book The Sprinkles Baking Book by Candace Nelson. Copyright (c) 2016 by Candace Nelson. Reprinted with permission of Grand Central Publishing, New York, NY. All rights reserved.

    Next Story