This recipe provides instructions for making 24 monarch muffins using a variety of ingredients including rolled oats, dried apricots, raisins, flaxseed, sunflower seeds, coconut, quinoa, chia seeds, honey, butter, canola oil and vanilla extract. The ingredients are pulsed in a food processor and combined with wet ingredients before being divided into a muffin tin and baked for 10-12 minutes until golden brown. Each muffin provides 121 calories with 13g of carbohydrates and 7g of fat.
This recipe provides instructions for making 24 monarch muffins using a variety of ingredients including rolled oats, dried apricots, raisins, flaxseed, sunflower seeds, coconut, quinoa, chia seeds, honey, butter, canola oil and vanilla extract. The ingredients are pulsed in a food processor and combined with wet ingredients before being divided into a muffin tin and baked for 10-12 minutes until golden brown. Each muffin provides 121 calories with 13g of carbohydrates and 7g of fat.
This recipe provides instructions for making 24 monarch muffins using a variety of ingredients including rolled oats, dried apricots, raisins, flaxseed, sunflower seeds, coconut, quinoa, chia seeds, honey, butter, canola oil and vanilla extract. The ingredients are pulsed in a food processor and combined with wet ingredients before being divided into a muffin tin and baked for 10-12 minutes until golden brown. Each muffin provides 121 calories with 13g of carbohydrates and 7g of fat.
This recipe provides instructions for making 24 monarch muffins using a variety of ingredients including rolled oats, dried apricots, raisins, flaxseed, sunflower seeds, coconut, quinoa, chia seeds, honey, butter, canola oil and vanilla extract. The ingredients are pulsed in a food processor and combined with wet ingredients before being divided into a muffin tin and baked for 10-12 minutes until golden brown. Each muffin provides 121 calories with 13g of carbohydrates and 7g of fat.
INSTRUCTIONS 1. Preheat oven to 350 degrees. Lightly grease a 24 count mini-muffin pan. 2. Pour 1 cup of rolled oats into a food processor. Process for about 1 minute until oats are pulverized into oat flour. 3. Add in the remaining 3/4 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. 4. Pour in honey, melted butter, canola oil, and vanilla extract. Pulse just until combined. 5. Divide batter among the prepared muffin tin. 6. Bake in the preheated oven for 10 to 12 minutes until golden brown. 7. Remove pan from oven and let cool in pan on a wire cooling rack in the pan. 8. Once completely cooled, remove from pan and store in an airtight container for 4 to 5 days. Notes *You can also use uncooked quinoa. Cooked gives a softer texture, but if you don't have cooked quinoa lying around, no need to whip up a batch. Uncooked works too!
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