Allergen Cooking · baking · cooking · Dessert · Plant Based Diet

Sunbutter & Jam Muffins

Visiting a past recipe for an amazing muffin that is part muffin/part cupcake, but hey, no frosting, so you can say “healthy”! 😉


For allergy issues, be sure to only use safe brands of sunflower butter, such as SunButter Natural Sunflower Seed Spread. For the sunflower seeds, check out Trader Joe’s.


Sunbutter & Jam Muffins


  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 Tbsp baking powder
  • ½ tsp ground cinnamon
  • ½ tsp fine sea salt
  • 1/3 cup SunButter Natural Sunflower Seed Spread
  • 3 Tbsp Earth Balance buttery stick, diced (or unsalted butter)
  • 1 cup unsweetened coconut milk beverage or rice milk, if allergies
  • ¼ cup pure maple syrup
  • 1 tsp pure vanilla extract
  • ¼ cup strawberry preserves (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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