Christie C. Hits you like a Morning Star! Yes, we mean the weapon!
Morning Star Muffins
We’re hopeful, expecting, and probably engaging with politicians right now about the inevitable legalization of cannabis. I mean, heck! We can find hemp seeds now!
Yes, I know hemp seeds and marijuana are not the same thing, but sometimes it’s fun watching the controversial confusion between the two! I found hemp seeds at a health food store and grabbed a sack. They all went into the creation of these “Morning Star” Muffins.
There are a lot of ingredients here, but don’t despair! You can substitute a lot of things here and leave items out. Even the pineapple can be substituted for blueberries, mango, apple, or any other fruit. Shaved coconut can be omitted or substituted with chopped nuts. Double the cinnamon if you don’t have cardamom. Use all sunflower seeds if you don’t have a multigrain mix. It’s all up to you!
Ingredients
For the Muffins
- 4 TBSP (60g) Butter, room temperature
- 3 TBSP (50g) Maple Syrup or Honey
- 1 Ripe Banana
- 3 TBSP (50g) Muscavado or Dark Brown Sugar
- ½ TSP (3g) Vanilla Extract
- 1 Large Egg
- 1 Cup (135g) All-Purpose Flour
- 1 TSP (5g) Ground Cinnamon
- 1 TSP (5g) Ground Cardamom
- ½ TSP (3g) Baking Soda
- ¼ TSP (1g) Sea Salt
- 1 TBSP (15g) Shaved Coconut
- 3 TBSP (50g) Mixed Grains (any blend of oat berries, millet, rye, wheat, flax, poppy seeds, sunflower seeds, sesame or pumpkin seeds).
- 2 TBSP (25g) Hemp Seeds
- 1 Cup (100g) Crushed or Chopped Pineapple, juice strained
- ¼ Cup (90g) Sour Cream
For the Crumb Topping
- 2/3 Cup (75g) All-Purpose Flour
- 2 TBSP (35g) Muscavado or Dark Brown Sugar
- ¼ Cup (60g) Sugar
- ½ TSP (3g) Ground Cinnamon
- ½ TSP (3g) Ground Cardamom
- A Pinch 1g Sea Salt
- A Pinch 1g Ground Nutmeg
- 4 TBSP (65g) Butter
Instructions
Make the Crumb Topping
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Melt the butter and combine all ingredients, mixing until they crumble.
Make the Muffins
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In a large mixing bowl, cream the butter, sugars, and banana until combined. Then, beat in the eggs and vanilla.
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In a separate mixing bowl, whisk together the flour, spices, salt, shaved coconut, hemp seeds, and baking powder. A third at a time, fold in the dry ingredients and sour cream, alternating the two.
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After the sour cream and dry ingredients have been incorporated, fold in the mixed grains and chopped pineapple.
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Fill your muffin liners 2/3 of the way up. If there are any empty slots left, fill them half way with water.
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Top the muffins with the crumb mixture. You may have some left over. You can freeze it and save it for later.
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Bake the muffins for 25 to 30 minutes or until muffins are medium brown and a toothpick runs clean when probed.
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Let muffins rest for at least 10 minutes before serving.
Enjoy!
Recipe Notes
Make the Crumb Topping Melt the butter and combine all ingredients, mixing until they become crumbly. For the Muffins In a large mixing bowl, cream the butter, sugars, and banana until combined. Then, beat in the eggs and vanilla. In a separate mixing bowl, whisk together the flour, spices, salt, shaved coconut, hemp seeds, and baking powder. A third at a time, fold in the dry ingredients and sour cream, alternating the two. After the sour cream and dry ingredients have been incorporated, fold in the mixed grains and chopped pineapple. Fill your muffin liners 2/3 of the way up. If there are any empty slots left, fill them half way with water. Top the muffins with the crumb mixture. You may have some left over. Bake the muffins for 25 to 30 minutes or until muffins are medium brown and a toothpick runs clean when probed. Let muffins rest for at least 10 minutes before serving. Enjoy!
