Super-Seed Granola Muffins

true life: i am a granola addict.
no, seriously. i never leave home without a granola bar in my bag. like, ever.

my inspiration for this recipe started with bobo's bars. i absolutely love them, but their price tag ($3.49 a bar!!?!) was a little too rich for my granola-addicted blood.

so, i decided to try to make my own.

sadly, and unsurprisingly, my first few attempts were pretty disappointing
BUT, after much recipe revision i finally landed on this masterpiece
....which, to be honest, tastes nothing like a bobo's bar
but, in my humble opinion, they taste better

Ingredients:

DRY:
4 cups old fashioned oats
1 & 1/2 tbsp cinnamon
1/4 cup chia seeds
1/3 cup hemp seeds (raw, shelled)
1/3 cup sunflower seeds (raw, unsalted)
1/3 cup pepitas (raw, unsalted)
1/3 cup coconut flour
1/3 cup gluten-free oat bran
1/2 cup melted coconut oil (yes i know this is a wet ingredient, but it goes with the dry)

FLAX EGG:
4 tbsp flax seed (milled, golden)

WET:
1 tsp vanilla extract
3 tbsp agave (blue organic)
3 tbsp maple syrup (organic, natural)
4 tbsp almond milk (vanilla, unsweetened)

What You'll Need: 

Measuring cups (liquid, too)
measuring spoons
muffin cups (bonus points if you have reusable // compostable cups!)
2 muffin pans
large mixing bowl
small mixing bowl
a tea cup (for the flax egg)

Directions:

• Preheat oven to 350F
• Make your flax egg. In small mug, or tea cup, mix 4 tbsp of flax seed with 7 tbsp water and refrigerate for 15 minutes
• In a large bowl combine dry ingredients [oats, cinnamon, chia seeds, hemp seeds, sunflower seeds, pepitas, coconut flour, and oat bran]
• Once dry ingredients are combined, add in the melted coconut oil gradually, mixing as you add it in until the ingredients look wet
• In a small bowl combine wet ingredients [vanilla extract, agave, maple syrup, almond milk] stirring until combined 
• Add the wet ingredients to the dry ingredients gradually—in the same fashion you did the coconut oil—mixing as you add it in 
• Once the wet and dry ingredients are well combined, stir in flax egg (I do this in stages, too) 
• Put liners in muffin pan (I've never tried skipping muffin cups and just greasing a muffin pan, but if you do let me know how it goes!)
• I like to really stuff these muffin cups full, packing down the mixture with the back of a spoon and filling the cup entirely
• Bake at 350F for 28-30 minutes, or until tops of muffins are golden brown 
• Let cool completely before removing them from the muffin pan
• ENJOY! 

Yield: 20-22 muffins 

Personally, I like to keep my muffins in the freezer, but they do not need to go in there.

They taste just as delish at room temp as they do frozen or refrigerated!

The muffins will keep well in the freezer for up to 10 days, although I'm sure they'll keep longer than that—they've just never lasted that long in my house for me to determine that myself. Like I said, I'm a granola addict.