Preheat oven to 350°F / 175°C. Line a 12-cup muffin tin with parchment or silicon liners, or lightly grease with coconut oil.
In a dry skillet over medium heat, toast sesame seeds until fragrant and starting to pop. Remove from heat and let cool. In a food processor, blend hemp seeds until they’re a fine powder (don’t go too far or you’ll end up with hemp seed butter!). Add the arrowroot, salt and baking powder and pulse a few times to combine. In a medium bowl, whisk the egg or banana, maple syrup, vanilla extract, and orange zest together. Add the hemp seed flour blend, and stir to combine. Thoroughly fold in the toasted and cooled sesame seeds. Divide the batter evenly into each prepared cup. If desired, sprinkle a few sesame seeds on top of each bite. Set in the oven and bake for 25-30 minutes, until lightly golden. Remove from the oven and let cool completely.
Enjoy! Store leftovers in an airtight container in the fridge for up to five days, or freeze for up to 1 month.