Monarch Muffins Recipe 

Servings: 24 muffins 

INGREDIENTS 

Ingredient  Amount (customary)  Amount (metric) 

Rolled oats  1 ¾ cup  141.75 g 

Granulated sugar  ¼ cup  50 g 

Dried apricots  ¼ cup  32.5 g 

Raisins  ¼ cup  36.25 g 

Ground flaxseed  ¼ cup  40 g 

Unsalted sunflower seeds  ¼ cup  33.5 g 

Unsweetened shredded coconut  ¼ cup  23.25 g 

Quinoa  ¼ cup  46.25 g 

Chia seeds  2 tbsp  2 tbsp 

Baking soda  ¼ tsp  0.25 tsp 

Honey  ¼ cup  84.75 g 

Unsalted butter, melted  ¼ cup  56.75 g 

Canola oil  ¼ cup  56 g 

Vanilla extract  ½ tsp  0.5 tsp 

INSTRUCTIONS 
1. Preheat oven to 350 degrees. Lightly grease a 24 count mini-muffin pan. 
2. Pour 1 cup of rolled oats into a food processor. Process for about 1 minute until oats are pulverized 
into oat flour. 
3. Add in the remaining 3/4 cup rolled oats, sugar, dried apricots, raisins, flax seed, sunflower seeds, 
coconut, quinoa, chia seeds, and baking soda. Pulse until apricots and raisins are in small bits. 
4. Pour in honey, melted butter, canola oil, and vanilla extract. Pulse just until combined. 
5. Divide batter among the prepared muffin tin. 
6. Bake in the preheated oven for 10 to 12 minutes until golden brown. 
7. Remove pan from oven and let cool in pan on a wire cooling rack in the pan. 
8. Once completely cooled, remove from pan and store in an airtight container for 4 to 5 days. 
Notes 
*You can also use uncooked quinoa. Cooked gives a softer texture, but if you don't have cooked quinoa lying 
around, no need to whip up a batch. Uncooked works too! 

Nutrition 
Calories: ​121kcal​ | Carbohydrates: ​13g​ | Protein: ​1g​ | Fat: ​7g​ | Saturated Fat: ​2g​ | Cholesterol: 5​ mg​ | Sodium: ​15mg 
| Potassium: ​93mg​ | Fiber: ​1g​ | Sugar: ​5g​ | Vitamin A: ​2.2%​ | Vitamin C: ​0.1%​ | Calcium: ​1.7%​ | Iron: ​3.9%