Vegan seeds muffin

Ingredients

• 100 g Whole-wheat flour
• 30 g Black sesame seeds
• 120 g Sunflower seeds, toasted without salt
• 100 g Sunflower seed flour, partially defatted
• 140 ml Applesauce, unsweetened
• 3 tbsp Coconut yogurt
• 1 tbsp Melted coconut oil
• 50 g All purpose flour, sifted
• 50 g Sunflower seed butter, unsalted
• 1 pinch Salt
• 1 tsp Baking soda

Method

1. Place rack in upper third of oven and preheat oven to 180°C.
2. Line a 12-cup muffin tin with paper or foil liners.
3. Add applesauce in a large bowl and whisk in the seed butter, coconut yoghurt, and oil.
4. Sprinkle the baking soda and salt over the top, then stir until combined.
5. Gently stir in the flours until barely combined, then fold in the seeds, reserving 3tbsp for decoration.
6. Scoop the mixture into the prepared muffin tins, filling them nearly to the top.
7. Sprinkle reserved seeds on the tops.
8. Bake for 20-22 minutes, until a toothpick inserted in the centre comes out clean and the muffins spring back lightly when tapped in the centre.