Mother’s Day is here! The day when we all celebrate the fantastic women out there who are or have been mothers in some way.

Although this Mother’s Day looks a bit different than usual, that doesn’t mean we still can’t celebrate by showing our appreciation for all those moms. And what better way to show appreciation than by making a yummy treat that they’ll love to eat? These muffins here make the perfect mother’s day gift—they’re naturally sweetened, fruity, crunchy, and just the right amount of satisfying. Perfect for a mid-day snack or breakfast. Plus, these guys are able to withstand packing and shipping boxes well if you need to send these muffins to your mom instead of delivering them in person this year, AND they’re super easy to make!

You can replace the raspberries with other berries if you prefer, or if you have something else on hand instead.

So what are you waiting for? Turn on the oven and go make your mom some muffins!

 

 

Mother’s Day Raspberry Sunflower Muffins

Makes 6 large muffins, or 8 medium-sized muffins

Ingredients:

1/2 cup | 63g raw sunflower seeds

1/2 cup | 18g ground flax seeds

1 1/2 cups | 200g whole-wheat flour

1/2 cup | 60g almond flour

2 tablespoons | 8g baking powder

1/4 tsp | 1g sea salt

1/2 tsp | 1g ground cardamom

1/2 tsp | 1.3g ground cinnamon

2 cups | 200g almond milk

1/3 cup | 58g olive oil

1/3 cup | 100g maple syrup, plus 1 tablespoon for sunflower seeds

2 tablespoons | 20g apple cider vinegar

1/2 | 55g cup fresh raspberries, quartered

a few whole raspberries for decoration if desired

Directions:

1. Heat oven to 325°F/165°C. Spread sunflower seeds on a large baking sheet and bake in the oven for 3-5 minutes until lightly toasted. Set aside to cool. Turn oven up to 350°F/180°C.

2. Meanwhile, combine flax seeds, wheat flour, almond flour, baking powder, salt, and spices into a medium bowl and use a rubber spatula to combine.

3. Add almond milk, olive oil, 1/3 cup | 100g of maple syrup, and apple cider vinegar to the bowl and gently fold until just combined.

4. At this point, add in the quartered raspberries and fold gently fold into the mixtue until just combined. Let it sit for about 10 minutes.

5. Transfer the cooled sunflower seeds into a small bowl and add 1 tablespoon of maple syrup. Mix to coat them evenly.

6. Line a regular muffin tin with 8 muffin cups. Use a spoon to scoop out the batter into each cup, distributing it evenly. Top each muffin with a couple of whole raspberries if desired and spoon a good amount of the maple-covered sunflower seeds on top, pressing them in very gently to make sure they don’t fall off when the muffins rise.

7. Bake in the oven for 20-25 minutes, rotating the tray halfway through (after 10 minutes). Remove from oven and leave to cool for 5 minutes or so before taking them out of the muffin tin. Will store well in the fridge for up to 5 days.

Let us know how yours come out. Comment below!