Source: Parents Magazine


Recipe Summary test

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper baking cups.

  • Whisk together the flour, baking powder, baking soda, guar gum and salt in a large bowl. Make a well in the middle.

  • Add the grapeseed oil, coconut nectar and stevia and stir to combine. Add the grape jelly, sunflower seed butter and rice milk and stir until the liquid is absorbed.

  • Spoon the batter into the prepared muffin tin, dividing it evenly. Each cup should be about three-quarters full.

  • Bake the muffins for 15 to 17 minutes, or until they are a light golden brown and bounce back slightly to the touch. Rotate the muffin tin from front to back halfway through baking.

  • Transfer the muffin tin from the oven to a wire rack and let sit for 10 minutes before removing the muffins to cool completely.

  • Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.

Nutrition Facts

210 calories; fat 10g; carbohydrates 28g; insoluble fiber 2g; sugars 4g; protein 3g; sodium 170mg.