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—especially when they are nut free!
2½ cups bran flakes (from the cereal aisle)
1¼ cups milk
1 large egg
⅓ cup oil
½ cup sunflower butter
1 cup all-purpose flour
½ cup brown sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup mini chocolate chips or chopped dried fruit (optional)
1. Preheat the oven to 400°F, and use paper liners or grease 12 cups of a muffin pan.
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. Scoop the batter into the muffin cups, filling ⅔ of the way.
6. Bake for 20 minutes, or until a wooden toothpick inserted in the center comes out clean.
7. Transfer to a wire rack to cool.