Ingredients45 m servings 92
- Preheat oven to 350 degrees F (175 degrees C). Grease a miniature muffin tin.
- Combine oats, oat flour, sesame seeds, cornstarch, quinoa, coconut, flax meal, chia seeds, walnuts, raisins, sunflower seeds, white chocolate chips, cinnamon, and salt in a large bowl.
- Whisk honey, applesauce, coconut oil, egg, and vanilla extract together in a separate bowl; stir into oats mixture. Scoop mixture into the prepared muffin tin, pressing gently to fit into each muffin cup.
- Bake in the preheated oven until cooked through and lightly browned, 15 to 20 minutes.
- Cook's Notes:
- Be sure the oats are gluten-free if you are sensitive to gluten.
- Replace raisins with any dried fruit, such as dried cranberries or mangoes.
- If you don't have a mini muffin pan, simply use a tablespoon to scoop out each portion and shape it into a ball before placing it on a baking sheet.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 92 calories; 4.9 11.7 1.4 4 28 Full nutrition
ReviewsRead all reviews 5
Wonderful substitute for store-bought health bars! I cut the honey to 3/4 cup, and added the equivalent 1/4 cup of stevia. Also bumped up the vanilla to a tablespoon. These freeze well.
These were so good. I wasn't sure what to expect, but these little mini muffins came out moist and flavorful. I made half a batch (which made exactly 24) but still used a whole egg. I made my ow...
Lots of texture. I replaced the white chocolate with finely chopped dates. My grandkids loved them.
These were tasty bites. They were moist, sweet, and had a nutty flavor. I followed what one of the other reviewers did and made 1/2 recipe, used the whole egg, and still got 24. I used mini pape...