Hemp seeds, which are also often called hemp hearts, are a highly nutritious food. They’re over 30% fat and are rich in two essential fatty acids: alpha-linolenic acid (omega-3) and linoleic acid (omega-6). The ratio of omega-6 to omega-3 is typically 2:1 or 3:1 in hemp seeds, which is considered excellent for human health. You can find hemp seeds online, at Whole Foods Market, in health foods stores, and in the health food section of better grocery stores.
1cupunbleached all-purpose flourplus more for the pan
½cupwhole wheat pastry flour
2tablespoonshemp seeds, divided
1½teaspoonsbaking powder
½teaspoonbaking soda
¼teaspoonfine sea salt
1cupfat free skyr or Greek yogurt
1/2cupgranulated sugar
3large eggs
Finely grated zest of 2 large lemons
1/3cupplus 1 tablespoon freshly squeezed lemon juice
2teaspoonspure lemon extract, optional
1teaspoonpure vanilla extract
½cuppure olive oil
¼cupconfectioners’ sugar
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Instructions
Position a rack in the center of the oven and preheat the oven to 350°F. (If using a dark metal pan, preheat the oven to 325 °F.) Generously coat an 8½ by 4½ by 2½-inch metal loaf pan with nonstick cooking spray and dust with flour; set aside.
Combine the flours, chia seeds, baking powder, baking soda, and salt in a medium bowl. Whisk the yogurt, granulated sugar, eggs, lemon zest, 1/3 cup of the lemon juice, lemon extract, vanilla, and oil in a large bowl until well blended. Add the flour mixture to the yogurt mixture, stirring until just combined. Transfer batter to the prepared pan.
Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean, about 25 minutes.
Combine the confectioners’ sugar and remaining tablespoon of lemon juice in a small bowl, stirring until smooth. Drizzle the glaze over the cooled muffins.