1.) Mix peanut butter, maple syrup and 1/3 cup water in a saucepan over med-low heat. Stir until peanut butter is melted and ingredients are combined.
2.) In a large bowl, mix together oats, sunflower seeds and quinoa. Stir in peanut butter mixture until well combined.
3.) Line to muffin pans with wrappers. scoop 2T of the peanut butter mixture into each wrapper, pressing down well with a spatula. Spread 2 tsp of preserves over peanut butter. Add 2 more Tablespoons of peanut butter mixture on top of each cup pressing down well with a spatula.
4.) Bake at 350 for 25 to 30 minutes, until bites begin to brown. Cool in pan for 10 min; Remove from pan and cool on wire rack to room temp. Store in an airtight container
|Serving Size: 1 Serving (55g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 72 (40%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 970.1mg||33 %|
|Potassium 219.6mg||6 %|
|Total Carbohydrate 23g||7 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 20.4g|
|Protein 6.2g||9 %|
Powered by: USDA Nutrition Database
Calories per serving: 182
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