This is one of those recipes where the final yield will depend on your muffin tins. I like to bake both larger and smaller ones. Traditionally it should yield between 12 and 16 muffins depending on how full you fill the tins. You can go almost to the top without fear of overflowing batter. I always seem to fill a 12 muffin tin, with enough left over to use a mini muffin tin.
Wouldn't it be pretty to sprinkle hemp seeds on the tops of the batter before baking? I also now sprinkle some of my Gingerbread Buckwheat Granola on top before baking.
I have played with this recipe to include Einkorn or Emmer Flours. Their density differs from modern wheat flour, usually requiring more flour or else the batter will be too wet. I used 1 cup whole wheat, and then 1 1/4 cup of the Einkorn flour