Sunflower Wheat Muffins

These muffins are filled with some ingredients you can feel good about. They have a whole cupful each of luscious sunflower seeds and whole wheat flour for a nutty taste and they're sweetened with honey instead of sugar. I have adapted my recipe from the Totally Muffins Cookbook.

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Sunflower Wheat Muffins

1 cup + 1 tablespoon shelled, unsalted sunflower seeds

1 cup all purpose flour

1 cup whole wheat flour

1 tablespoon baking powder

1/2 teaspoon salt

1 egg

1/4 cup sunflower oil

3 tablespoons honey

1 cup 2% milk

Preheat oven to 375 degrees F. Grease muffin pan or prepare with paper liners. Place 1/3 cup sunflower seeds in food processor or blender. Process until finely ground. In a large bowl, combine ground seeds, both flours, baking powder, and salt. In a small bowl, beat egg. Stir in oil, honey, and milk. Add wet ingredients to dry ingredients and stir just to blend. Stir in remaining 2/3 cup sunflower seeds. Divide batter among muffin cups. Sprinkle 1 tablespoon sunflower seeds over muffin batter tops. Bake about 25 minutes or until tops spring back when lightly touched. Makes 9 standard size muffins.

This recipe uses unsalted sunflower seeds and honey. The original recipe just called for "vegetable oil" and I opted to use sunflower oil in my muffins.

Sprinkle a tablespoon of sunflower seeds over the muffins before baking.

Remove muffins from pan after baking and cool on a wire rack.

These Sunflower Wheat Muffins have a whole grain healthy taste, not sweet, but packed with crunch and flavor.

This recipe was shared with:
Frugal Antics of a Harried Homemaker Your Recipe My Kitchen
Talking Dollars and Cents Muffins Monday 
Make Ahead Meals for Busy Moms Melt in Your Mouth Monday
Naptime Creations Tasty Tuesday
This Chick Cooks These Chicks Cooked 
Miz Helens Country Cottage Full Plate Thursday 
Momtrends Friday Food

These muffins are filled with some ingredients you can feel good about. They have a whole cupful each of luscious sunflower seeds and whole wheat flour for a nutty taste and they're sweetened with honey instead of sugar. I have adapted my recipe from the Totally Muffins Cookbook.

Print Recipe

Sunflower Wheat Muffins

1 cup + 1 tablespoon shelled, unsalted sunflower seeds

1 cup all purpose flour

1 cup whole wheat flour

1 tablespoon baking powder

1/2 teaspoon salt

1 egg

1/4 cup sunflower oil

3 tablespoons honey

1 cup 2% milk

Preheat oven to 375 degrees F. Grease muffin pan or prepare with paper liners. Place 1/3 cup sunflower seeds in food processor or blender. Process until finely ground. In a large bowl, combine ground seeds, both flours, baking powder, and salt. In a small bowl, beat egg. Stir in oil, honey, and milk. Add wet ingredients to dry ingredients and stir just to blend. Stir in remaining 2/3 cup sunflower seeds. Divide batter among muffin cups. Sprinkle 1 tablespoon sunflower seeds over muffin batter tops. Bake about 25 minutes or until tops spring back when lightly touched. Makes 9 standard size muffins.

This recipe uses unsalted sunflower seeds and honey. The original recipe just called for "vegetable oil" and I opted to use sunflower oil in my muffins.

Sprinkle a tablespoon of sunflower seeds over the muffins before baking.

Remove muffins from pan after baking and cool on a wire rack.

These Sunflower Wheat Muffins have a whole grain healthy taste, not sweet, but packed with crunch and flavor.

This recipe was shared with:
Frugal Antics of a Harried Homemaker Your Recipe My Kitchen
Talking Dollars and Cents Muffins Monday 
Make Ahead Meals for Busy Moms Melt in Your Mouth Monday
Naptime Creations Tasty Tuesday
This Chick Cooks These Chicks Cooked 
Miz Helens Country Cottage Full Plate Thursday 
Momtrends Friday Food