Vikings Women

Aussie Bites

Makes 2 dozen

Recipe details

1 ¾ cup Rolled oats          

¼ cup Granulated sugar 

1 tsp Vanilla extract         

¼ cup Canola oil                 

¼ cup Unsalted Butter, melted

¼ cup Honey       

¼ tsp Baking soda              

2 tbsp Chia seeds               

¼ cup Quinoa, cooked

¼ cup Coconut flakes, shredded

¼ cup Sunflower seeds

¼ cup Flax seeds

¼ cup Dry cherries

¼ cup Dried apricots       

Preparation Steps

Preheat oven to 350 degrees. Grease a 24 count muffin pan or 2 – 12 count pan.

Add the rolled oats into the food processor and pulse for about 1 minute or so. Add the sugar, apricots, flax seed, sunflower seed, baking soda, dry cherries, coconut, chia seeds, quinoa, and baking soda. Pulse again for about 3 minutes or until all ingredients are well combined and fine.

Add the melted butter, canola oil, vanilla extract, and the honey to the dry ingredients. Incorporate well.

Using a #30 scoop, place batter evenly into each muffin tin.

Bake in oven for about 10-12 minutes or until just golden brown.

Allow muffins to cool in pan before removing.

Store muffins in an airtight container to keep them from going stale quickly.