Ok ok, the other day someone left me a comment saying they had a hard time finding nut-free recipes on my blog. And, it’s true. I’m a very nut-based baker and LOVE using almond flour.
I love when you guys inspire me to think outside my usual baker box and try something new. I wanted to find another flour that wasn’t nut based but that I could add to my repertoire. But here’s the thing. I can’t use traditional flours that are higher carb because Jaryd has Type 1 Diabetes and we need lower carb options that don’t spike his blood sugar.
So I want into research mode and found that the best nut-free, gluten free flours for us are seed based. I immediately ordered sunflower seed flour and pumpkin seed flour and decided to give them a go.
I took one of my tried and true recipes – these chocolate chip walnut banana muffins and subbed in seeds for the nutty part and I am HERE for it.
I made this recipe for the first time on my YouTube channel as a little experiment and was so pumped it worked out! The sunflower seed flour is super buttery and moist, it’s the perfect sub for any nut flour. It’s not drying at all. Ok, but I have one complaint.
This is weird, but once you bake it, these muffins get a bit of a greenish, light brown tint to them. They taste amazing, they’re moist and dense, they have that subtle sunflower seed taste, perfectly banana flavored, have some silky smooth chocolate chips and the actual sunflower seeds add a nice texture. I’m into them. But, keep that greenish tint in mind. It happens. I’m not sure why, but it happens!
Ok, so let’s make some Nut Free Banana Chocolate Chip Muffins!
Add the sunflower seed flour, baking powder, and sea salt. Mix to combine. Fold in the sunflower seeds and chocolate chips. Line your muffin tin with parchment paper liners and fill the tins with the batter until almost full. Bake for 20 minutes and allow to sit in the muffin tin for a few minutes before transferring them to a cooling rack.
- 3 small ripe bananas, mashed
- 3 eggs
- 1/4 cup natural sunflower seed butter
- 3 tablespoons agave nectar (honey or maple syrup works)
- 2 cups sunflower seed flour
- 3 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 – 1 cup sunflower seeds
- 1 cup allergy free, nut free mini chocolate chips
- Preheat oven to 350F.
- In medium bowl, whisk together the mashed banana, eggs, sunflower seed butter, and agave nectar.
- Add the sunflower seed flour, baking powder, and sea salt. Mix to combine.
- Fold in the sunflower seeds and chocolate chips, reserving some for sprinkle on top.
- Line your muffin tin with parchment paper liners and fill the tins with the batter until almost full.
- Top the muffins with additional mini chips and sunflower seeds.
- Bake for 20-25 minutes and once the tops are set and golden brown around the edges, remove from the oven.
- Allow to sit in the muffin tin for a few minutes before transferring them to a cooling rack.