Sunflower Butter Chocolate Chip Muffins Recipe

September 17, 2018
by Nicole Gulotta for Thrive Market

We’ve never met a muffin we didn’t like, and this gluten-free batch means everyone can enjoy them! It all starts with an ancient grain blend of buckwheat, millet, and quinoa flour that’s stirred up with sunflower butter, canola oil, and water. Mini chocolate chips and dried cranberries make a sweet addition to the batter, and they bake up in just 20 minutes.

Sunflower Seed Butter Muffins

Yield: 12 muffins
Active Time:

Instructions

Preheat oven to 350°F and line a muffin tin with paper liners. Whisk water, canola oil, and sunflower butter in a large bowl. Add muffin mix and stir until smooth. Fold in chocolate chips.

Use an ice cream scoop to divide batter into muffin tins. Bake for 15 to 20 minutes, or until a toothpick comes out clean; cool completely before serving. Store in an airtight container at room temperature for up to 2 days.

Recipe credit: Angela Gaines

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Muffin Mix with Ancient Grains

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Semi-Sweet Chocolate Mini Chips

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Minimum of 3 required

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Organic Canola Oil
32 fl oz bottle

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This article is related to: Breakfast Recipes, Gluten-Free Recipes, Healthy Breakfast, Vegetarian Recipes, Vegan Recipes, Dairy-Free Recipes

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