Chocolate Chunk Cardamom Muffins


*Disclaimer: I apologize in advance - these muffins are really good. 

Here's what you'll need (makes 18-20 small muffins)

  • 1.5 cup Sprouted Whole Wheat flour (or GF flour blend)
  • 1 cup oats
  • .5 cup coconut sugar (or sugar of choice)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon cardamom
  • 1/2 teaspoon salt
  • 1 ripe banana, mashed
  • 1 cup milk of choice
  • 1 egg, OR this egg replacement: 1 tbls ground flaxseed mixed with 3 tbls warm water
  • 1.5 cups Dark Chocolate Morsels
  • 1/2 cup chopped walnuts
  • 2 tablespoons raw shelled hemp seeds


  • Preheat oven to 350.
  • Whisk together flour, oats, sugar, baking soda & powder, cardamom, & salt in medium bowl.
  • Mix mashed banana, milk, egg or flax egg, and vanilla in large bowl.
  • Add flour mixture to wet mixture. Mix well.
  • Fold in chocolate morsels, walnuts, and hemp seeds.
  • Using muffin liners, line two muffin tins. 
  • Pour mixture into each cup until each is 2/3 full.
  • Pour water into any empty remaining muffin tins to allow for even baking.
  • Bake for 15-20 minutes, watching closely.

YUM. Dense little muffins that have some solid nutirion to help justify your chocolate-for-breakfast craving (as if you need to justify it). The warm + gentle spicy flavor of cardamom is just so that your taste buds do a little happy dance. These muffins also freeze really well, so you don't have to keep them all on the counter at once.