| Superfoods mini-muffins
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Superfoods mini-muffins

This recipe is one that imitates Aussie bites that can apparently be found at Costco. I don’t actually know these bites because I don’t often go to Costco and don’t buy packaged baked goods all that much but I came across a few recipes that I wanted to try because they seemed packed with yummy healthy ingredients. I of course changed up a few things to make it even healthier and added the chocolate chips to decorate and make them more appealing to my family. I imagine that it would also be possible to add more chocolate chips into the dough if one would prefer more chocolate. I don’t use much sweetener therefore if you prefer sweeter snacks, you could add a little extra honey or other type of sugar. I used gluten free oats to make these gluten free and for a vegan version, you could use sub the butter for coconut oil. These are dense and crumbly and even though they are small, they are quite filling and they will definitely satisfy your hunger.



Dry ingredients:

  • 1 cup oat flour (you can make by grinding one cup rolled oats in the food processor)
  • ¾ cup rolled oats
  • ¼ cup dried apricots
  • ¼ cup dried dates (I used medjool)
  • ¼ cup ground flax-seeds
  • ¼ cup raw sunflower seeds
  • ¼ cup unsweetened shredded coconut
  • ¼ cup cooked quinoa (I keep leftovers when I make quinoa for another recipe)
  • 2 tbsp. chia seeds
  • ¼ tsp. baking soda

Wet ingredients:

  • ¼ cup honey
  • ¼ cup unsalted butter, melted
  • 3 tbsp. coconut oil, melted
  • ½ tsp. vanilla extract

Optional: a few dark chocolate chips to top the mini-muffins


  • Use a 24 mini muffin tray. Brush the cavities with melted coconut oil or butter to grease.
  • In a food processor, process all dry ingredients together until the dried fruit is in little pieces.
  • Add the wet ingredients and process again until everything comes together into a thick dough.
  • Fill the muffin cavities to the top.
  • Press 3 chocolate chips on top of each muffin.
  • Bake into a 350 degree oven for 10-12 minutes until they become slightly golden on the edges.
  • Let cool completely before removing from the muffin tray.
  • These will keep in the refrigerator for a few days or you can freeze to keep fresh longer.
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