We like muffins! When made with whole grain and fruit or nuts, they are great for breakfast or snacks. Our long-time favorite is Oatmeal Blueberry and I usually double the recipe so I always have enough to freeze.
Recently, I was in search of a new favorite. Sweet Sunflower Muffins are great! They are high in protein (5 grams) and are made with whole wheat flour. With school right around the corner, it will be good to have these easy, freezable muffins on hand for busy mornings and for after school snacks.
Sweet Sunflower Muffins (makes 1 dozen)
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sunflower seed butter (found in grocery stores near the peanut butter)
3/4 cup brown sugar
1/2 cup canola oil
1 teaspoon vanilla extract
1/2 cup skim milk (or soy or almond milk)
1/4 cup sunflower seeds
Preheat oven to 375 degrees. Place paper liners in muffin tin. Combine flours, baking powder and salt in a small bowl. With a stand mixer, combine sunflower seed butter, sugar, oil, egg and vanilla until batter is well blended. Add milk and mix until evenly distributed. Add dry ingredients and mix until just combined.
Fill muffin cups 3/4 full with batter. Sprinkle about 1 teaspoon of sunflower seeds on top of each muffin. Bake 25 minutes until golden brown. Enjoy!
Adapted from Food & Nutrition Magazine 2013