4.9 from 24 votes
Vegan Aussie Bites
These convenient, tasty little bites are like a cross between a granola bar and a muffin. Best of all, they take only about 10 minutes to assemble!
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Servings:
48
muffins
Calories:
82 kcal
Course:
Breakfast, Snacks, Baked Goods
Cuisine:
American, Australian
Ingredients
- ½ cup coconut oil
- ½ cup maple syrup
- 1 ½ cups oat flour
- 1 ½ cups rolled oats
- ½ cup sunflower seeds unsalted roasted
- ½ cup coconut unsweetened, shredded
- ⅓ cup flaxseed meal
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup raisins
- ½ cup dried apricot
Instructions
- Preheat the oven to 350ºF. Spray the cups of a mini-muffin pan with non-stick spray or rub with a little coconut oil**.
- Heat the coconut oil and maple syrup in a small saucepan over medium-low heat, stirring occasionally, until coconut oil has melted. Set aside.
- To the bowl of an 8-cup or larger food processor, add oat flour, oats, and sunflower seeds. Pulse a couple of times until the seeds and oats begin to break up. Add the coconut, flaxseed meal, baking powder, and salt. Pulse to mix.
- Add the raisins and dried apricots and pulse until the apricots are approximately the size of peas.
- Pour the melted coconut oil and maple syrup over the dry ingredients, then pulse just until combined. Transfer to a large bowl and stir well to make sure all ingredients are well-combined. If any of the apricots and raisins stick together in clumps, use your fingers to separate and distribute them throughout the mix.
- Scoop by the heaping tablespoonful into the cups of the mini muffin pan (I use a cookie scoop). With your fingers, press each gently but firmly to pack and flatten.
- Bake for about 12 minutes until set and edges are golden.
- Remove from oven, allowing to cool for about 10 minutes. Use a butter knife to help pop each bite out of its respective tin; carefully remove from tin and place on a wire rack until completely cool and set. They may be fragile until completely cooled.
- Keep at room temperature in an airtight container for up to 3-4 days, or freeze in a zipper bag.
Cup of Yum
Notes
- * To make oat flour using rolled oats, just pulverize approximately 2 cups of oats in a food processor until it reaches the consistency of flour, and then measure 1 ½ cups of the flour for the recipe. ** This recipe yields about 48, and I only have a 24-cup mini-muffin pan, so I bake in two separate batches with no issues.
- I have also made this recipe using a 4-cup mini food processor instead of a large food processor. I just pulse the items that need chopping or pulverizing as I go, mixing ingredients together in one large bowl.
Nutrition Information
Calories
82kcal
(4%)
Carbohydrates
9g
(3%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Sodium
46mg
(2%)
Potassium
80mg
(2%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
49IU
(1%)
Vitamin C
1mg
(1%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 48 muffins
Amount Per Serving
Calories 82
% Daily Value*
| Calories | 82kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 46mg | 2% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.