by theUngourmet
1 1/3 cups whole wheat pastry flour
1 cup quick oats
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup brown sugar
1 tsp cinnamon
1/4 cup ground golden flax
1/4 cup pecans
1/4 cup sunflower seeds
1 tbsp toasted sesame seeds
1/4 cup chopped dried apricots
1/4 cup raisins
1/4 cup dried cranberries
1 egg
1/2 cup canola oil
1/3 cup raw honey
1/2 cup peanut butter
1 tsp vanilla
1 mashed ripe banana
Preheat oven to 350. Lightly grease 18 muffins cups.
In a medium bowl combine the flour, oats, baking powder, baking soda, salt, brown sugar, cinnamon, flax, pecans, sunflower seeds, sesame seeds, apricots and raisins.
In a large bowl combine the eggs, oil, honey, pb, vanilla and banana. Add the flour mixture to the egg mixture. Stir just until combined.
Evenly fill 18 muffin cups. Bake for 18-20 minutes until golden brown. Remove from pan and cool on a wire rack.
