baking · breakfast · Dessert

SB&J Muffins

I made PB&J Muffins for Walker but so that he could eat them I used sunflower butter, hence the SB&J! He was a happy little baby, snarfing down his muffin quickly. I liked the flavor, it is very mellow compared to natural peanut butter. Do read the label carefully though, many sunflower butters have sugar added. I have used both Sunbutter and MaraNatha, both are good, though I prefer the more ‘earthy’ flavor of the MaraNatha. Be careful though and make sure you get the ‘natural style’ which requires stirring. The ‘no-separate’  style is never the better choice – all you need is seeds and maybe a hint of salt.

When buying sunflower seeds (hulled/no shell) look for them in bulk bins and in natural food stores and not at the grocery store. The grocery store ones are often coated in salt, questionable oils and even MSG to flavor them. Store them tightly sealed and in the fridge during the hotter months.

SB&J Muffins


  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 Tbsp baking powder
  • ½ tsp ground cinnamon
  • ½ tsp kosher salt
  • 1/3 cup natural sunflower butter
  • 3 Tbsp Earth Balance buttery stick, diced
  • 1 cup unsweetened almond milk
  • ¼ cup pure maple syrup
  • 1 tsp pure vanilla extract
  • ¼ cup strawberry preserves (or favorite jam)
  • ¼ cup roasted sunflower seeds, finely chopped


Preheat the oven to 400° and spray a 12 count muffin tin with baking spray (or line with muffin liners). Sift the flour through salt into a large mixing bowl. Add the sunflower butter and Earth Balance to the dry, work in with your fingers until it is a fine crumb.

Mix in the milk, maple syrup and vanilla and stir until just mixed.

Divide equally between the cups. Make a hole in the top of each muffin, add 1 tsp jam to each. Sprinkle the seeds on top.

Bake for 25 minutes, or until a toothpick comes out clean.

Let cool for a couple of minutes and then gently pop out and place on a cooling rack.

Makes 12 muffins.


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