SUNFLOWER SEED MUFFINS RECIPES

Name: Fuel to Go Muffins
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Cuisine: Canadian
Ingredients: 2 cups multi grain flour; 3/4 cup sugar; 1 tbsp cinnamon; 2 tsp baking powder; 1/2 tsp salt; 1/2 cup shredded coconut; 1/2 cup raisins,dried cranberries,dried blueberries, about 1 ½ to 2 cups total (or any kind of dried fruit like figs or apricots); 2 cups grated carrots; 1 apple shredded; 8 oz can crushed pineapple (drained really well to remove most of the liquid); 1/2 cup sunflower seeds; 1/2 cup pumpkin seeds; ¼ cup chia seeds; ¼ cup hemp seeds; 3 eggs; 2/3 cup vegetable oil (can also use olive oil); 1 tsp vanilla

FUEL TO GO MUFFINS - ART AND THE KITCHEN

Fuel to Go Muffins - Art and the Kitchen image

These muffins are loaded with healthy ingredients like seeds, apple, carrots, dried fruit and a whole bunch more.

Provided by Laureen King

Categories Breakfast Healthy Snack

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 12

Number Of Ingredients 17

Ingredients

2 cups multi grain flour
3/4 cup sugar
1 tbsp cinnamon
2 tsp baking powder
1/2 tsp salt
1/2 cup shredded coconut
1/2 cup raisins,dried cranberries,dried blueberries, about 1 ½ to 2 cups total (or any kind of dried fruit like figs or apricots)
2 cups grated carrots
1 apple shredded
8 oz can crushed pineapple (drained really well to remove most of the liquid)
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
¼ cup chia seeds
¼ cup hemp seeds
3 eggs
2/3 cup vegetable oil (can also use olive oil)
1 tsp vanilla

Steps:

Mix together flour, sugar, cinnamon, baking powder and salt in a large bowl.
Add dried fruit, coconut, seeds,raisins, crushed pineapple, apple and carrots. Stir to combine.
In separate bowl whisk eggs with oil and vanilla.
Combine this mixture with dry ingredients and blend well. This will be very thick.
Fill 12 cupcake baking cups heaping full or 16 regular size muffins.
Bake at 350 degrees for 30-35 minutes. Tops nicely browned and tops crusty looking.

Nutrition Facts : Calories 401 kcal, CarbohydrateContent 44 g, ProteinContent 9 g, FatContent 23 g, SaturatedFatContent 13 g, CholesterolContent 41 mg, SodiumContent 132 mg, FiberContent 7 g, SugarContent 22 g, ServingSize 1 serving

BANANA OAT SUNFLOWER SEED MUFFINS, LOW-FAT RECIPE - FOOD.COM

Banana Oat Sunflower Seed Muffins, Low-Fat Recipe - Food.com image

I love muffins, any baked goods for that matter, but that has a negative effect on my waist line...so I took a muffin recipe that I found and made some modifications to make it healthier and more body friendly. Here's what I came up with.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 13

Ingredients

1 1/4 cups oats
3/4 cup whole wheat flour
1/4 cup flax seed
2/3 cup Splenda brown sugar blend
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon morton lite salt
1 teaspoon vanilla
1/3 cup Egg Beaters egg substitute
4 bananas, mashed (approx 2 cups)
1/3 cup no-sugar-added applesauce
1/2 cup sunflower seeds

Steps:

Preheat oven to 375°F.
Combine first 8 ingredients in large bowl.
Mix well.
Blend egg beaters, vinilla, banana, and apple sauce until smooth.
Add banana mixture to dry ingredients.
Stir until moist.
Add sunflower seeds.
Use muffin pan with medium size muffin cups, spray with cooking spray.
Fill muffin cups 3/4 full.
Bake for 20 - 25 minutes or until tops spring back when lightly touched.

Nutrition Facts : Calories 112.5, FatContent 3, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 77, CarbohydrateContent 19.7, FiberContent 2.7, SugarContent 5.5, ProteinContent 3

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