Granola Bar Muffins

I love experimenting with homemade granola bars! This is one of my favorite foods to try new things with. Granola bars are so versatile and easy to customize to suit your favorite flavors. And, they are the perfect portable snack for on-the-go nutrition. The recipe below has become a staple of mine. I've been making these in a muffin tin to have perfect portion control. And, this particular recipe produces a treat that stays together and resists crumbling!

Muffin Granola Bars

2 C gluten free oats

1 C gluten free oats

1/4 C almonds, chopped

1/4 C flax meal (ground flax seeds)

1 t cinnamon

1/2 C shredded, unsweetened coconut

1/3 C maple syrup

1 T coconut oil

1/4 C honey

1/4 C milk

1 t vanilla extract

1/4 C egg whites

1/4 raisins

Preheat oven to 350 degrees. Lightly spray a muffin tin with olive or coconut oil. 

Blend 2 cups oats in a blender or food processor until ground to flour consistency. Pour into mixing bowl with 1 cup oats (unground). Add flax meal. Put almonds in blender or food processor and use chop feature until you have small pieces. Add this to oats, oat flour and flax meal. Add cinnamon and coconut. Combine syrup, oil, honey in small saucepan and melt on stove until runny (this can also be done in microwave). Add runny mixture to dry ingredients. Add milk and egg whites. Stir all to combine. Add raisins and mix well. Fill muffin tin with mixture; it should fill 12. Bake for 15 minutes. Remove from oven, let cool completely, and store in an airtight container in the fridge. These can also be frozen to last longer.