Ingredients

The following ingredients have 24 Servings
  • 1 3/4 cups rolled oats
  • 1/4 cup granulated sugar
  • 1/4 cup dried apricots (chopped)
  • 1/4 cup raisins
  • 1/4 cup ground flaxseed
  • 1/4 cup unsalted sunflower seeds
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup cooked quinoa
  • 2 tablespoons chia seeds
  • 1/4 teaspoon baking soda
  • 1/4 cup honey
  • 1/4 cup unsalted butter (melted)
  • 1/4 cup canola oil
  • 1/2 teaspoon vanilla extract

Instruction

  • Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 24-count mini muffin pan.
  • Place 1 cup of the rolled oats in a food processor and process for about 1 minute until the oats are pulverized into oat flour.
  • Add the remaining 3/4 cup rolled oats, sugar, dried apricots, raisins, flaxseed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda to the food processor. Pulse until the apricots and raisins are in small bits.
  • Pour in the honey, melted butter, canola oil, and vanilla extract. Pulse just until combined.
  • Divide the batter among the prepared muffin cups.
  • Bake in the preheated oven for 10-12 minutes until golden brown.
  • Remove the pan from the oven and let cool in the pan on a wire cooling rack.
  • Once completely cooled, remove the muffins from the pan and store in an airtight container for 4-5 days.