Power Bites
- READY IN 45 mins
These delicious little mini muffin like things are so tasty and delicious and loaded with goodness. They do have a bit of a crumbly texture which is lovely but can be messy, so don’t eat them in bed.
Ingredients
Directions
- If you do not have oat flour, you can make your own. Add some large flake oats to a food processor or blender and grind until you achieve fairly smooth flour.
- Add the flour to a medium sized mixing bowl.
- Now add the oats, raisins, prunes, coconut, flax and quinoa and mix until everything is evenly distributed.
- The butter and coconut are easiest to measure after they are melted. How I approach this is by eyeballing about ¼ cup of each, then melting them together in the microwave and then measuring a ½ cup total of the blend. If you have any leftover, just it the next time you need some oil in a pan.
- Once you have the oil and butter in the bowl, add the honey, baking soda, salt and cinnamon and stir very well.
- Portion into 24 mini muffins in a mini muffin tin and bake off in a 325° F oven for 15 – 17 minutes. They should be lightly golden on top.
- Let the muffins cool for about 15 minutes and then remove from the muffin tins.
- Store in an airtight container for up 2 weeks or store in the freezer for longer storage.
- PREP 30 mins
- COOK 15 mins
- READY IN 45 mins
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SERVING SIZE
1 /24
of a recipe - SERVINGS PER RECIPE 24
Variations
- They are also gluten free if you use GF oats and you can make these vegan by using all coconut oil instead of half butter and half coconut oil.
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