Orange Whole Wheat Muffins with Sunflower Butter
Sunflower butter, oats, eggs, maple syrup, orange juice and orange zest make these whole wheat muffins the perfect handheld morning meal.
Ingredients
- 6 large eggs (W)
- 1 ¼ cup over-ripe mashed bananas about 3 small/medium bananas (W)
- 1 cup sunflower seed butter crunchy or creamy
- ⅓ cup maple syrup
- 6 Tbs. canola oil
- 2 Tbs. fresh orange juice (W)
- 2 tsp. vanilla extract
- ½ cup whole wheat flour
- ½ cup quick oats (W)
- 3 tsp. baking powder
- ¼ tsp. salt
- 1 orange zested (W)
Instructions
- Preheat oven to 350 degrees F / 177 degrees C. Line muffin tin with paper muffin liners.
- In a large mixing bowl or bowl of a stand mixer, combine all ingredients. Mix with a hand mixer or stand mixer for 1-2 minutes or until ingredients are well combined but not over-mixed.
- Scoop ⅓ cup / 80 mL of batter into each muffin liner.
- Bake for 15-20 minutes or until the tops are slightly browned and a toothpick inserted in the center comes out clean.
- Remove from oven and cool on a cooling rack. Once cool, refrigerate in a sealed container for up to one week.
Notes
- Use any nut or seed butter in place of sunflower seed butter.
- Muffins can be kept frozen in a freezer zippered bag or sealed container for up to 3 months.
- Ingredients with a “W” next to them are WIC-eligible items. WIC is the supplemental nutrition program for women, infants and children in the United States. It provides food to families with pregnant or postpartum women and young children. WIC-eligible items will vary based on location.
Nutrition
Calories: 177kcalCarbohydrates: 14gProtein: 5gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 49mgSodium: 122mgPotassium: 107mgFiber: 1gSugar: 5gVitamin A: 102IUVitamin C: 6mgCalcium: 78mgIron: 1mg
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