Chocolate chip whole wheat flax muffins with hemp hearts

Yield: approximately 24 large muffins or 48 mini muffins


  • 3 cups (360 g) whole wheat flour
  • 1 cup (120 g) ground flaxseed
  • 1/2 cup (80 g) hemp hearts (or chopped nuts)
  • 1 tsp (5 g) course salt
  • 4 tsp (16 g) baking powder
  • 1 cup (250 g) unsweetened applesauce
  • 1 cup (340 g) honey (see below for substitution notes)
  • 1/2 cup (113 g) melted unsalted butter
  • 4 large eggs
  • 2 tsp (10 mL) vanilla extract (or double that, whatever)
  • 1 cup (240 mL) milk (or milk alternative)
  • 12 oz. (340 g) chocolate chips


  1. Preheat your oven to 350°F (175°C) and line two 12-cup muffin tins with paper liners or grease the muffin cups.
  2. In a large bowl, whisk together the whole wheat flour, ground flaxseed, hemp hearts, salt, baking powder, and baking soda.
  3. In another bowl, mix the unsweetened applesauce, honey, melted butter, eggs, vanilla extract, and milk until well combined.
    • Honey can be substituted with equal quantity of syrup-type sweeteners like maple syrup or molasses. Dry sweeteners like granulated sugar may require some experimentation.
  4. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix the batter, as this can make the muffins dense.
  5. Fold in the chocolate chips.
  6. Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  8. Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Serve and enjoy these delicious and nutritious whole wheat muffins with flax, hemp heart, and chocolate chips! They’re perfect for breakfast or as a snack any time of the day. I made them for my kids and they were a big hit.

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