Sunflower Butter and Chocolate Chip Muffins
These sunflower butter chocolate chip muffins are soft, nutty and naturally sweet, making them an easy, allergy-friendly snack or breakfast.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
- 1 ¼ cup whole wheat flour
- ½ cup rolled oats
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- ¾ cup brown sugar
- ½ cup sunflower butter
- ¾ cup milk
- 2 tablespoons vegetable oil
- 1 large egg
- ¾ cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Prepare a standard muffin tin with paper liners.
- In a large bowl, whisk flour, oats, baking powder, salt and baking soda. Add brown sugar, sunflower butter, milk, vegetable oil and egg until well incorporated. Fold in chocolate chips.
- Divide batter among muffin tin liners. Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly, then serve.
Store leftovers in an airtight container in the refrigerator.
