These muffins are kinda magical. They have the power and capability to turn a beautiful mossy green on their own, which is perfect for St. Patrick’s Day. The green is not mold or anything bad, and does not affect the flavor or nutrient profile either. It’s purely a natural chemical reaction.
So, here’s the deal: sunflower seeds contain chlorophyll — also known as chlorogenic acid. This acid reacts with baking soda (or baking powder) once heated and cooled, and turns green. It’s a natural phenomenon, but can be startling if you don’t know it’s coming!
If you want to make these muffins during other times of year and don’t want the green color, feel free to swap the sunflower seed butter for almond or cashew butter instead. Alternatively, if you still want to use sunflower seed butter, you can reduce the amount of baking soda to 1/2 tsp and up the apple cider vinegar to 1 tsp (lemon juice works as an alternative too). This will negate the green color.
Cheers and enjoy!
Inspired by this recipe.
St. Patrick’s Day Flourless Cinnamon Raisin Muffins
- 3/4 cup unsweetened sunflower seed butter (I used this brand)
- 2 eggs, preferably pasture-raised
- 3 Tbsp full-fat coconut milk
- 1/4 cup melted coconut oil, grass-fed butter or ghee, plus extra for greasing muffin tin
- 2 tsp pure vanilla extract
- 3/4 tsp apple cider vinegar
- 2-3 Tbsp raw honey or maple syrup, or more if you want it sweeter
- 1 tsp baking soda
- 1.5 tsp cinnamon
- 1/4 tsp sea salt
- 1/2 cup raisins (make sure there’s no sugar added)
- Preheat oven to 350 degrees F. Grease muffin tins with a little melted butter or other fat of choice and set aside. Alternatively, you can line with parchment paper liners, if preferred.
- In a small dish, mix together the baking soda, cinnamon and sea salt. Set aside.
- In a separate large bowl, whisk together the 1/4 cup of melted butter, ghee or coconut oil, sunflower seed butter, honey, vanilla, eggs, apple cider vinegar, and coconut milk until smooth.
- Next, whisk the dry ingredients into the wet. Once mixed, fold in the raisins.
- Fill each muffin compartment with about 2-3 Tbsp of batter. Be sure not to fill any more than 3/4 of the way full.
- Bake for 12-15 minutes in the preheated oven or until a toothpick inserted in the center of the muffins comes out clean.
- Carefully remove muffins from tin and cool on a wire rack. Muffins will turn green once cooled and will deepen in color after a couple hours.
Yields: 9-10 muffins