Thanks Weelicious again for having an nut-free tasty muffin for out little one’s!
The good news for parents of children with nut allergies (as well as parents of non-allergic children in nut-free schools) is that many seeds — sunflower, pumpkin, sesame, and flax among them — are fantastic, high in protein substitutions for nut-free classrooms and can be used in most recipes calling for nut butters. I’ve used sunflower butter for years in recipes like World’s Greatest PB&J, PB&J yogurt and Banana Dog Bites.
These Sunflower Butter Bran Muffins are packed with tons of fiber and are protein-rich to keep kids sated during the day. And since sunflower butter tastes very similar to peanut butter, most kids won’t be able to tell the difference. That’s good news for everyone in the classroom!
- 2 1/2 cups bran flakes
- 1 1/4 cups milk
- 1 cup all purpose flour
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/3 cup oil
- 1/2 cup sunflower butter
- 1/2 cup mini chocolate chips or chopped dried fruit, optional
- 1. Preheat the oven to 400 degrees.
- 2. In a bowl, combine the bran flakes and milk and let sit for 5 minutes. Whisk in the egg, oil and sunflower butter.
- 3. In a separate bowl, mix together the flour, sugar, baking powder and salt.
- 4. Mix the dry ingredients into the wet ingredients until just combined. Fold in the mini chocolate chips, if desired.
- 5. Bake for 20 minutes, or until a wooden toothpick inserted in the center comes out clean.