- 1/2 cup coconut oil
- 1/2 apple sauce
- 1/4 cup agave syrup
- 1 egg
- 1 tsp vanilla
- 1/4 brown sugar
- 1 cup whole wheat pastry flour
- 2 cups rolled oats
- 1/2 cup unsalted roasted sunflower seeds
- 1 cup unsweetened shredded coconut
- 1/4 cup chia seeds
- 1/4 cup ground flaxseed
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup raisins
- 1/2 cup dried apricots
- 5 large dates
Preheat the oven to 350ºF.
Spray the cups of a mini-muffin pan with non-stick spray or rub with a little coconut oil.
Combine the brown sugar, whole wheat pastry flour, rolled oats, sunflower seeds, coconut, chia seeds, flaxseed, baking powder and salt in a large bowl and mix.
Place the raisins, apricots and dates in a cuisinart and pulse until chopped. Try not to created a paste by pulsing too long.
Add fruit into dry mix and mix with your hands trying to separate the fruit to distribute evenly.
Melt the coconut oil in a microwave safe bowl.
Add the apple sauce, agave, eggs and vanilla to the coconut oil. Whisk the mixture to whip the egg.
Pour the wet mix into the dry mixture and make sure its evenly moist and the fruit is separated.
Scoop by the heaping tablespoonful into the cups of the mini muffin pan. With your fingers, press each gently but firmly to pack and flatten.
Bake for about 12-13 minutes until set and edges are golden.
Remove from oven, allowing to cool for about 10 minutes. Use a 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.