My Acupuncturist Feeds Me Muffins Pt 2 of 2

its green insidePrep time: 15 minutes; Bake time: 25 minutes; Makes 12 muffins

In my last post, I introduced  Dr Katie, my acupuncturist and who is also a chiropractor. I also want to mention it was she who turned me onto making muffins in the first place! I actually had to go buy a muffin tin as I had never made muffins prior to meeting her.

She gave me this link for nut butter muffins and I made my first ever muffins which ended up as one of my big failures. She had recommended using sunflower seed butter instead of almonds and I ground my own seeds into seed butter using my food processor. The nut butter was too dense and in turn made the texture more like rubber:(

Undaunted, I tried again with store-bought sunflower seed butter. Although those turned out okay, I still wasn’t satisfied and felt the muffins could be drier and not so soggy to the taste.

The third time I used sunflower seed butter from Trader Joes and tweaked the recipe to get these fluffy muffins which are to die for! The trick was increasing the baking soda amount and decreasing the number of bananas. When I gave a couple to my acupuncturist, she couldn’t believe how fluffy they were even though no flour was used. Additionally, on the inside, these muffins have a deep forest green color that makes this recipe one of a kind! Great for St. Patrick’s day🙂

sunflower seed butter muffin closeup
I often have one of these for breakfast or on the go when I need a snack after dancing. For my upcoming breast cancer retreat at Commonweal over Memorial Day weekend, I’m looking forward to making these for the participants and myself.

Ingredients

2 cup sunflower seed butter

2 bananas

4 large eggs

2 teaspoon vanilla

1 1/2 tablespoons of raw honey(or other sweeteners such as maple syrup, stevia, etc.)

1½ teaspoon baking soda

2 teaspoon rice vinegar

1/2 cup chopped walnuts

1/2 cup carob chips or semi-sweet chocolate chips

Coconut oil

sunflower seed butter muffinDirections

Preheat oven to 350 degrees F. Grease muffin tin with Coconut oil.

Place all the ingredients except walnuts and carob chips into a blender or food processor. Blend until well mixed. Fold in the 1/2 cup carob or chocolate chips and 1/2 cup chopped walnuts and mix with a spatula or fork.

Pour batter into a greased muffin tin. Bake for 25 minutes. Share these with someone and you’ll make a new friend for sure!

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s