With a nut allergy in the house, the Avishay family loves any healthy-ish recipe that incorporates sunflower butter, and of course chocolate too. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
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The Avishay Family’s Sunflower Butter Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
Desserts
Ingredients
- 2 1/2 cup (600 ml) bran flakes
- 1 1/4 cups (300 ml) milk
- 1 cup (240 ml) all purpose flour
- 1/2 cup (100 g) brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 large egg
- 1/3 cup (80 ml) oil (we use canola)
- 1/2 cup (120 ml) sunflower seed butter
- 1/2 cup (85 g) mini chocolate chips
Instructions
- Preheat the oven to 400 degrees. Spray muffin tin with no-stick baking spray.
- In a bowl, combine the bran flakes and milk and let sit for 5 minutes. Whisk in the egg, oil and sunflower oil.
- In a separate bowl, mix together the flour, sugar, baking powder and salt.
- Mix the dry ingredients into the wet ingredients until just combined. Fold in the mini chocolate chips, if desired.
- Bake for 20 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
Frequently Asked Questions
Why does this recipe use sunflower seed butter instead of peanut butter?
The article explains there is a nut allergy in the Avishay household, so sunflower seed butter (½ cup / 120 ml) is used as a nut-free alternative. It provides the same richness and binding properties without any tree nuts or peanuts.
Why do the bran flakes need to soak in the milk before mixing?
The 2½ cups of bran flakes sit in 1¼ cups of milk for 5 minutes before the egg, oil, and sunflower butter are whisked in. This softens the bran flakes so they incorporate smoothly into the batter and the muffins bake up moist rather than coarse and dry.
