Homemade Aussie Bites
User Reviews
4.8
Homemade Aussie Bites
Description
"Homemade Aussie Bites" combines rolled oats, dried apricots, raisins, flaxseed, sunflower seeds, shredded coconut, quinoa, and chia seeds into a wholesome muffin batter. Part of the oats is ground into oat flour, providing structure, while the rest add texture. The batter is sweetened with honey and sugar, enriched with melted butter and canola oil, and flavored with vanilla extract.
Baked in a mini muffin pan at 350°F for about 10-12 minutes, these bites develop a golden crust while maintaining some chewiness from the dried fruits and seeds. The inclusion of ground flax and chia adds subtle nutritional value and texture variety. Quinoa can be used cooked or uncooked, affecting the softness.
These bite-sized muffins work well as snacks or small breakfast items. They store well in airtight containers for several days, making them convenient to prepare ahead. The recipe allows some flexibility for ingredient preparation and texture preferences.
Notes suggest using cooked quinoa for softer bites and that mixing without a food processor produces a chunkier texture but retains flavor. This versatility suits different kitchen setups and taste preferences.
Ingredients
- 1 3/4 cups rolled oats old fashioned
- 1/4 cup granulated sugar
- 1/4 cup dried apricots chopped
- 1/4 cup raisins
- 1/4 cup Flaxseed ground
- 1/4 cup sunflower seeds unsalted
- 1/4 cup coconut unsweetened, shredded
- 1/4 cup quinoa cooked or uncooked
- 2 tablespoons chia seeds
- 1/4 teaspoon baking soda
- 1/4 cup honey
- 1/4 cup butter melted, unsalted
- 1/4 cup canola oil
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 24-count mini muffin pan.
- Place 1 cup of the rolled oats in a food processor and process for about 1 minute until the oats are pulverized into oat flour.
- Add the remaining 3/4 cup rolled oats, sugar, dried apricots, raisins, flaxseed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda to the food processor. Pulse until the apricots and raisins are in small bits.
- Pour in the honey, melted butter, canola oil, and vanilla extract. Pulse just until combined.
- Divide the batter among the prepared muffin cups.
- Bake in the preheated oven for 10-12 minutes until golden brown.
- Remove the pan from the oven and let cool in the pan.
- Once completely cooled, remove the muffins from the pan and store in an airtight container for 4-5 days.
Notes
- Cooked quinoa creates a softer texture, but uncooked quinoa can be used if needed.
- If you don't have a food processor, you can mix the ingredients by hand and finely chop the dried fruits and nuts; this results in a chunkier consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24muffins
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 15mg | 1% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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