This recipe comes courtesy of Carmen Scott.
1 ½ cups quick cook rolled oats
½ cup coconut flour
¼ cup ground flaxseed
½ cup pecan pieces
¼ cup sunflower seeds
½ cup dried blueberries
½ cup dried, unsulphured apricots, chopped
¼ cup dark chocolate, chopped (optional)
½ tsp cinnamon
½ tsp sea salt
2/3 cup honey or maple syrup
¼ cup melted coconut oil
1 tsp vanilla
Preheat oven to 350 degrees.
In large bowl, mix oats, coconut flour, flax, pecans, sunflower seeds, blueberries, apricots, chocolate, cinnamon and salt.
In separate bowl, lightly beat egg and stir in honey/maple syrup, coconut oil and vanilla. Add wet to dry ingredients and mix until all is moist.
Divide mixture into a muffin tin that holds 12 medium to large muffins. Pack down tightly with back of a spoon to ensure they stay together after baking.
Bake 20 minutes or until edges start to brown.
Let cool for 10 – 15 minutes at least before removing from muffin tin.
**These freeze really well so you can make a batch and throw them in a freezer ziplock and just pull them out when you need one.
A little about Carmen: We met Carmen at the Sea to Sky Gondola HikeFest event. Carmen Scott is a holistic nutritionist based in beautiful Squamish, BC. She loves to take the principles of whole food eating and experiment with it everywhere, from her kitchen to her camp stove in the backcountry. Carmen’s goal is to empower people to make their own informed decisions and take their health into their own hands.