I am officially declaring SB & J a thing… sunflower seed butter and jelly, that is.
This recipe is a spin off a classic favorite (PB&J sandwich) except made into MUFFINS.
This high protein, on-the-go snack is easily packable and perfect when you need a mid-day pick-me-up.
With my clients, I like to focus on snacks that are a good balance of fiber and protein. These two nutrients keep us full and give us energy to make it to our next meal.
These are made with whole grain oats and flaxseed, both rich in fiber. Bananas, applesauce and strawberry jam were used to add sweetness to this recipe which makes them a great kid-friendly snack without all the added sugar you would find in a traditional store-bought muffin.
Additionally, these muffins are made with SunButter which makes US grown sunflower butter, free of the top eight food allergens including peanuts, tree nuts and soy.
SunButter packs as much protein as your traditional nut butters like peanut and almond, but less saturated fat and more micronutrients like magnesium, vitamin E, zinc and iron. It is available in major grocery chains and speciality stores throughout the US and Canada including Target, Walmart, Safeway and Harris Teeter. As a dietitian, I love that they are even available in schools as well which means they are a school-safe snack.
I am excited to share more snack ideas like this tomorrow on ABC’s Lowcountry Live for Good Food Friday. Tune in at 10am to catch all the goodies!
If you make these be sure to share with me on Instagram
- 2 bananas
- 1/2 cup applesauce
- 1/4 cup SunButter
- 1 egg
- 1 cup milk
- 1/4 cup flax
- 2.5 cups oatmeal
- 3/4 cup strawberry jam
- 1/3 cup sunflower seeds
- Preheat oven to 350 F and line 12 muffin tins with liners.
- Add bananas, applesauce, SunButter, egg, milk and flax to a food processor and process until you achieve a uniform batter.
- Stir in oats by hand until fully incorporated.
- Fill each muffin liner one-fourth full with batter and top with one tablespoon of jam, then top jelly with batter just enough to cover it.
- Top muffins with sunflower seeds.
- Bake for 25 minutes.
This recipe was sponsored by SunButter.