These have to be the best muffins I've ever made. Seriously, they're delicious. They are moist, spongy and sweet (with refined sugars added of course!). They also have a nuttiness to them, which comes from my secret ingredient: sunflower seeds. Anyone who knows me well, knows that I consume a lot of sunflower seeds; mostly sunflower seed butter. But I love them and the more I read about them, the more I fall in love. Here are some of their health benefits:
- super high in protein, in fact higher in protein then beef.
- excellent source of healthy fats
- good source of calcium, phosphorus, iron, vitamin E, B vitamins
- help to relieve constipation
- they contain the amino acid, arginine, which is good for heart health, circulation, male infertility, reducing high blood pressure in pregnancy, boosting immunity, reducing inflammation throughout digestive tract and improving athletic ability.
- contains fluorine, which is good for dental health
- finally, they contain phytosterols which helps in lowering cholesterol levels
Not too shabby for a little seed!
My mother in law was recently in town and she brought a whole bunch of rhubarb. While she was visiting, she made a rhubarb sauce, exactly like apple sauce in consistency. This rhubarb sauce was what I use in this recipe.
To make this sauce, all you do is chop up the rhubarb and place it dutch oven style pot. Add water by the tablespoon while cooking over medium heat. Stir often and cover allowing the rhubarb to soften and melt into a sauce.
And so without any further waiting, here is this delicious muffin recipe!
- 1 tbsp chia seeds, ground
- 5 tbsp water
- 1/2 medium banana
- 1/2 cup water
- 1/2 cup rhubarb sauce
- 1/2 cup sunflower seeds
- 1/4 cup maple syrup
- 1/4 cup extra virgin olive oil
- 1/2 tsp sea salt
- 1.5 tsp baking soda
- 2/3 cup rolled oats
- 1 cup + 2 tbsp gluten free flour blend
- 1 cup strawberries (or whatever tickles your fancy), chopped
- Preheat oven to 375 and grease muffin tray or line with muffin liners.
- In a large mixing bowl, add ground chia seeds and 5 tbsp water and whisk together. Set aside.
- In a high speed blender, add banana, water, rhubarb sauce, sunflower seeds and maple syrup. Blend on high until well combined.
- Add blended mixture to chia and whisk together. Now add remaining ingredients (except strawberries) and mix well.
- Fold in strawberries or fruit of choice. Divide batter in muffin tray.
- Bake for 35 minutes. Toothpick might not come up completely clean due to the moisture from the fruit so don't be alarmed. If cooking a loaf, bake for 55-60 minutes at 375.
- Devour and enjoy!
I made this loaf a few days after the muffins using mangoes instead of strawberries and it was incredible. Is it wrong that I almost ate the whole thing?! Na! This nursing mama of two is hungry!