Banana Sunflower Seed Butter Muffins
Ingredients
- ¾ cup milk dairy or plant-based
- 2 teaspoons white vinegar
- 2 ¼ cups AP flour or 1 ¼ cup AP flour & 1 cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 Tablespoons granulated cane sugar
- ¼ cup canola oil
- 2 bananas mashed
- ⅓ cup sun butter sunflower seed butter
- 1 egg beaten, or sub 1 Tablespoon of flax mixed with 2½ Tablespoons of water
- 2 Tablespoons honey
- 1 teaspoon vanilla
- ⅓ cup broken walnut halves optional
Instructions
- Pour milk, plant-based or dairy, into a 1 cup measure and add vinegar. Set aside to let milk sour while you proceed with the recipe.
- Preheat oven to 400 F. Line a muffin tin with paper baking cups (parchment cups work best) or spray with non-stick baking spray.
- In a large bowl whisk together flour(s), baking powder, baking soda, sugar and salt.
- In a medium bowl or 2-cup measure, combine canola oil, mashed bananas, sun butter, egg (or flaxseed egg), honey, and vanilla.
- Make a well in the center of the dry ingredients and pour in the banana mixture and the soured milk. Stir with a large wooden spoon or spatula only until dry ingredients are moistened.
- Add walnuts to batter and stir lightly. (Be sure that you have taken your spoon to the bottom of the bowl in order to mix in any dry ingredients lurking underneath your batter.)
- Using an ice cream scoop, place a scoop of batter in each cup.
- Bake for about 15 minutes, reversing the pan front to back once to ensure muffins are evenly baked.
- Remove from oven and cool for 3 to 5 minutes. Remove the muffins from the tin to prevent soggy, steamed muffins.
Notes
Leftover muffins (if there are any) can be stored in a plastic bag at room temperature for a day or two or frozen for up to two months. (They will keep a few days in the refrigerator but will not be as flavorful as they are at room temperature.)
Variations: Feel free to sub ½ cup of chocolate chips in place of the walnuts (or just add chocolate chips along with the walnuts). Slivered almonds could also be used in place of the walnuts.
Other add-ins to consider are craisins, dried cherries or any other dried fruit you like. Just be sure to cut the dried fruit into small pieces if it is large. Dried pears are usually sold in halves. They would taste great in these muffins, especially if you also add 1 teaspoon of cinnamon, but they will need to be cut into bits before you fold them in.
You can modify the recipe to make bread by substituting whole milk or 2% plain yogurt for the milk. It's better to use regular yogurt because the batter will be too thick with Greek yogurt. (Alternatively, you can add a couple tablespoons of water with the Greek yogurt.)
As you're scanning through the nutrition information, notice the generous helping of iron in these muffins!
Nutrition
Serving: 1gCalories: 214.43kcalCarbohydrates: 26.57gProtein: 4.19gFat: 11.19gSaturated Fat: 4.1gSodium: 184.41mgFiber: 2.92gSugar: 8.24g
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