Whole wheat flour, rolled oats, and honey make these a little healthier than your garden variety muffin. Tuck them into lunch boxes, nibble on them for breakfast, or sneak one for a midnight snack. Muffins are also a great way to get the kids to help you out in the kitchen. Get them to stir the batter, fill the muffin cups, and sprinkle sunflower seeds over top.
1 cup large flake rolled oats
1 cup buttermilk
1 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/3 cup liquid honey
1/3 cup vegetable oil
1/4 cup packed brown sugar
1/3 cup roasted unsalted sunflower seeds
Pre-heat oven to 375 F and line muffin cups with paper liners.
In a bowl, stir together the oats and buttermilk, then let stand for 15 minutes. Meanwhile, in a different bowl whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Once your oats have soaked, stir in the honey, oil, brown sugar, and egg—mix until well combined. Pour over the dry ingredients, sprinkle in 1/4 cup of the sunflower seeds, and stir until just combined.
Divide batter among lined muffin cups then sprinkle with remaining sunflower seeds. Bake for about 17 minutes until muffins have risen and tops are firm. Remove from the oven and allow to sit in the pan for 5 minutes before removing to a wire rack to cool.
Makes 1 dozen muffins
Adapted from Canadian Living