Step 1

Preheat the oven to 350F.

Step 2

Grease the wells of a mini muffin pan using coconut oil.

Step 3

Combine the coconut oil and maple syrup (or honey) in a microwave safe bowl or jug, and heat (about 30 seconds), then whisk until combined. Set aside.

Step 4

Add oat flour, oats, and half the sunflower seeds to a food processor and pulse a couple of times until the seeds and oats begin to break up (don’t overdo this)

Step 5

Add half the coconut, flaxseed meal, baking powder, and salt. Pulse to mix.

Step 6

Add the raisins and dried apricots and pulse until the fruit is JUST broken up. (You still want good sized bits of fruit in there.)

Step 7

Transfer the mix to a large bowl, and add the remaining coconut and sunflower seeds.

Step 8

Pour the melted coconut oil and maple syrup over the mixture and stir until well combined.

Step 9

Fill the cups of the mini muffin pan all the way to the top, then press down to pack the mixture in densely.

Step 10

Bake for about 10-12 minutes until set and edges are golden.

Step 11

Remove from oven, cool in the pan for about 10 minutes, then gently

Step 12

Remove from tin and cool on a wire rack.

Step 13

Devour.