Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Lightly grease a 24 count mini-muffin pan.
- Pour 1 cup of rolled oats into a food processor. Process for about 1 minute until oats are pulverized into oat flour.
- Add in the remaining ¾ cup rolled oats, sugar, dried apricots, raisins, flax seed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda. Pulse until apricots and raisins are in small bits.
- Pour in honey, melted butter, canola oil, and vanilla extract. Pulse just until combined.
- Divide batter among the prepared muffin tin.
- Bake in the preheated oven for 10 to 12 minutes until golden brown.
- Remove pan from oven and let cool in pan on a wire cooling rack in the pan.
- Once completely cooled, remove from pan and store in an airtight container for 4 to 5 days.
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