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Bake up a batch of these Almond Joy SunFlour Muffins! These muffins are made with sunflower seed flour, and they are filled with protein making a perfect breakfast that will keep you satisfied all morning. You’ll love the rich chocolate, coconut, and crunchy almonds! They are fudgy yet light and fluffy. These muffins melt in your mouth and are delicious! Sunflower seed flour is new to me, and I've been experimenting with a few favorite recipes of mine that normally use almond flour. I am finding that this SunFlour is a perfect substitution for any baked good made with almond flour. It is basically a 1:1 ratio so try using sunflower seed flour in place of your almond flour. Sunflower seed flour is a natural plant based protein that is low in carbohydrates making it keto/low carb/gluten-free friendly. It is a great alternative to those wanting to bake with a low carbohydrate flour or a nut-free flour. Obviously these muffins are not completely nut free since almonds are in folded into the muffins. But you could make these muffins without almonds and they would be just as delicious!
Almond Joy Sunflour Muffins | Keto | Low Carb | Gluten-Free
Makes 6 Muffins
Ingredients:
1 cup Think.Eat.Live SunFlour (sunflower seed flour)
6 Tablespoons unsweetened dark cocoa powder
2 scoops Ancient Nutrition Collagen Protein
1 teaspoons baking powder
1/4 teaspoon salt
3 Tablespoons melted coconut oil
2 large eggs
1/2 tablespoon vanilla
1/4 cup warm water
1/4 cup sugar-free chocolate chips or chopped dark chocolate (I used Lily's Almond Dark Chocolate - chopped)
1/4 cup chopped lightly salted (or no salt) whole almonds
2 Tablespoons unsweetened coconut flakes (and extra for topping)
Directions:
1. Preheat your oven to 350 degrees.
2. Line a 6 muffin cups with liners.
3. In a large mixing bowl, add the eggs, vanilla, and coconut oil. Mix well with a whisk or hand mixer. Set aside.
4. In a separate mixing bowl, add and whisk together the SunFlour, cocoa powder, sweetener, collagen, baking powder, and salt. Add the warm water and mix well. The mixture will be sticky and dry.
5. Add the dry ingredients to the wet mixture and mix well until no lumps.
6. Fold in chocolate chips/chunks, almonds, and unsweetened coconut flakes.
7. Divide the batter between the lined muffin cups, filling them nearly to the top.
8. Top with a more coconut flakes and a piece of chopped almonds.
9. Bake for 16-17 minutes for fudgy muffins. Bake 18-20 minutes for a firmer muffin (I prefer fudgy!).
10. Let cool for 5 minutes (if you can wait) before removing from the muffin pan.
Enjoy!!
Nutritional Information (1 muffin):
291.5 Cal 23.5g fat 4.36g net carbs 13.7g protein