Preheat oven to 375 degrees F.
Place sunflower seeds into a food processor and blend until fine. Add flaxseed, coconut flour, baking powder, SweetLeaf®, and salt. Process until combined.
Dice cold butter and place in food processor. Pulse until crumbs form. Add eggs and buttermilk and process until well combined, forming a dough. Transfer to a bowl and stir in currants.
Grease a 12-capacity muffin pan, and evenly fill with batter. Bake 20 minutes until golden brown. Loosen around edges with a butter knife and enjoy warm.
- Per serving: 1
- Calories: 162
- Fat: 13.8g
- Cholesterol: 16mg
- Sodium: 50mg
- Carbs: 7.1g
- Protein: 4.6g
- Sugar: 3g
- Fiber: 2.9g
- If you don’t have buttermilk on hand, add 1 Tbsp. of white vinegar to 1/2 cup of milk, and let it sit for a few minutes without stirring. Once it looks thickened, stir and add to the recipe per directions.
- If there are no nut allergies in your family, almond meal can be used in place of sunflower seeds.