Whole-wheat seeds muffin

Ingredients

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

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 then whisk in the egg, then the 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.