My kids love these, and devour them as if they were dessert. But these muffins are full of fiber, protein and whole food ingredients, plus they’re free of refined sugar and white flour, so you can feel good about letting your kids – or yourself – indulge. Substitute peanut or any nut butter for the sunflower butter if you don’t need a nut-free version for allergy or school-snacking reasons. I also love them made with peanut butter and almond butter.
Makes 14 muffins
Ingredient notes: This recipe calls for Stevia in a few forms. For the liquid, I love the Sweet Leaf brand’s Vanilla Creme Stevia Drops – used in moderation, it gives a nice vanilla sweetness (like marshmallows) without the weird metallic taste some Stevia can sometimes impart.