Pour 1 cup rolled oats in a food processor and pulse it until oats are pulverized into oat flour. Add in the remaining 3/4 cup of oats.
Pulse the dried apricots, raisins and pumpkin seeds to small bits.
In a big bowl, the mixed dried apricots, ground flax seeds and pumpkin seeds. Add all the other ingredients, shredded coconut, sugar, quinoa, chia seeds, sunflower oil, melted unsalted butter, honey, baking soda and vanilla extract.
Preheat oven at 350 degrees. Divide the batter in muffin cups. Fill in half of the 18 muffin tins. Bake them for 12 minutes until crispy from the outside. Remove them from the oven and let them cool for 10-15 minutes.
Serve them when cooled.
Nutritional value
