Superfood Sunflower Muffins

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Superfood Sunflower Muffins

Published on May 12, 2015 | By |
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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.

 

Ingredients

  • 1/4 cup coconut oil, slightly softened (not totally melted)
  • ½ cup smooth sunflower butter
  • ½ cup coconut sugar
  • 1 very ripe large banana
  • 1 TBSP vanilla extract
  • 2 droppers liquid Stevia Vanilla Crème
  • 2 TBSP maple syrup
  • 2 large organic eggs
  • 1/2 cup GF all-purpose flour
  • 1 cup quinoa flour
  • 1/4 cup flax meal
  • 1/4 cup amaranth flour
  • ½ tsp sea salt
  • ¾ cup unsweetened hemp, flax or rice milk
  • ¾ cup carob chips or dark chocolate chips (optional)
  • 4 tsp Stevia baking blend
  • 2 tsp baking powder
  • 1 tsp xantham gum

Instructions

  • 1. Preheat oven to 375 degrees. Line muffin tin with cupcake liners, spray with coconut oil spray and set aside.
  • 2. In a blender add coconut oil, banana, hemp milk and sunflower butter. Add coconut sugar and blend. Add vanilla, liquid stevia and maple syrup and blend for about 1 minute. Add eggs and blend just until smooth.
  • 3. In separate bowl mix together the GF all-purpose flour, quinoa flour, almond meal, Stevia powder, baking powder, xanthan gum and salt. Add at the liquid ingredients and mix until combined. Mix in carob or chocolate chips if using. Pour batter into prepared muffin tin almost to the top. Bake for about 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Let cool in muffin tin for 5 minutes then transfer to wire rack to cool completely.

One Response to Superfood Sunflower Muffins

  1. Catherine Okereke May 30, 2015 at 10:15 am #

    Melissa, these muffins sound fantastic! And they are the best snack. I’ll make these and freeze for good food on the go!

    XO,

    Catherine

    Reply

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