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Sunflower Streusel Muffins

May 16, 2014

Preparation Time: approximately 10 minutes

Cooking Time: approximately 25 minutes

Serving Size: 1 muffin; Makes 12 muffins

3 Slices on The Slice Plan


¾ cup whole wheat flour

¾ cup all-purpose flower

1 teaspoon baking powder

¼ teaspoon salt

½ cup peanut butter

1 cup brown sugar

½ cup oil

1 egg

½ cup half and half

1 cup sunflower seeds, shelled

Streusel topping

4 tablespoons butter

4 tablespoons sugar

¼ teaspoon cinnamon

¼ cup flour

½ cup sunflower seeds, shelled

*Add 1 cup dried blueberries, cranberries, or cherries to muffin batter for an extra kick of flavor!


Pre-heat oven to 375 degrees. Line muffin tin with paper liners, if desired, otherwise grease well with baking spray.

Combine flours, baking powder and salt. Set aside. Using mixer, combine sunflower butter, sugar, oil, egg and vanilla. Add half and half and mix well. Spoon dry ingredients to matter and mix until just combined. Stir in half of the chopped nuts.

Spoon batter into muffin tin- filling ¾ full. Mix remaining chopped nuts with the ingredients for the streusel topping. When crumbly, sprinkle of the top of each muffin. Bake 25 minutes or until tops are brown and knife inserted into center of muffin comes out clean.

Turn-Out and Storage

Can be served warm or at room temperature. Great alongside fresh fruit, greek yogurt, or as a snack-on-the-go!

Muffins can be stored at room temperature for up to 5 days or under refrigeration for up to 10 days. May also be frozen and kept up to 3 months.

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