• 1 1/2 tsp. SweetLeaf® Organic Stevia Extract
  • OR 4 packets of SweetLeaf® Organic Stevia Sweetener
  • 2 cups raw sunflower seeds, unsalted
  • 1/3 cup flaxseed, ground
  • 2 Tbsp. coconut flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 6 Tbsp. butter, cold
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/4 cup currants
  • Directions

    Preheat oven to 375 degrees F.

    Place sunflower seeds into a food processor and blend until fine. Add flaxseed, coconut flour, baking powder, SweetLeaf®, and salt. Process until combined.

    Dice cold butter and place in food processor. Pulse until crumbs form. Add eggs and buttermilk and process until well combined, forming a dough. Transfer to a bowl and stir in currants.

    Grease a 12-capacity muffin pan, and evenly fill with batter. Bake 20 minutes until golden brown. Loosen around edges with a butter knife and enjoy warm.

    Nutrition Facts

    • Per serving: 1
    • Calories: 162
    • Fat: 13.8g
    • Cholesterol: 16mg
    • Sodium: 50mg
    • Carbs: 7.1g
    • Protein: 4.6g
    • Sugar: 3g
    • Fiber: 2.9g

    Recipe Notes

    • If you don’t have buttermilk on hand, add 1 Tbsp. of white vinegar to 1/2 cup of milk, and let it sit for a few minutes without stirring. Once it looks thickened, stir and add to the recipe per directions.
    • If there are no nut allergies in your family, almond meal can be used in place of sunflower seeds.

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