One of the biggest excuses I hear when it comes to people making poor dietary choices is time – “I’m too busy to eat well/cook/meal prep/follow a recipe/grab healthy snacks”….. sound familiar? I must hear this several times a week, which is a shame because for the most part it isn’t true. Healthy eating is not impossible on the go, and the Grab and Go and Power Packs of Acti-Snack combinations are a perfect example of this. So when Acti-Snack asked me if I could create a healthy recipe using their additive and sugar-free mixes I couldn’t wait to get experimenting in the kitchen…. and the result are these Fit Food Muffins!
There is a huge variety in the Acti-Snack range, and the perfectly portioned bags are fantastic to keep in my gym bag or handbag for healthy eating on the go. I often have an Acti-Snack Bar (which are available to buy in Holland and Barrett) as a post-class snack after teaching! It was hard to choose which of the mixes to use in my recipe, but I opted for the Fruit, Nut and Cacao (Cherries, Cashew Nuts, Walnuts and Cacao Nibs), Four Fruits (Mango, Goji Berries, Golden Berries and Sultanas) and the Five Seed Mix (Pumpkin seeds, Sunflower seeds, Flax seeds, Golden linseeds and chia seeds). The result are these delicious, low fat, refined sugar free and nutrient-packed muffins which would make a great breakfast, snack or dessert on the go, or enjoyed at leisure for those of us that have time!
Ingredients (makes 12 medium-sized muffins)
Recipe for Basic muffin mix
200g wholemeal spelt flour
1 tsp baking powder
Pinch of himalayan pink salt
100g coconut palm sugar
1 tsp cinnamon
2 x large eggs
200ml almond milk (can be any type of milk, but my favourite is almond)
1 tbsp olive oil (can be coconut oil)
Pre-heat the oven to 180degrees, and have two mixing bowls ready. In one, mix all the dry ingredients (flour, oats, baking powder, salt, sugar and cinnamon) and once combined, pour in the eggs, milk and oil and stir until a pourable consistency is achieved (if it seems too dry feel free add more milk, a splash at a time). Once you have this basic mix, then split into two bowls, one will be Four Fruits Muffins and one will be Fruit, Nut and Cacao muffins.
To the bowl of basic muffin mix, add 1 tbsp of cacao powder and stir until well combined. Then add one large handful of Acti-Snack Five Seed mix and two large handfuls of Acti-Snack Fruit, Nut and Cacao mix. Stir well and then divide the mix evenly into a muffin tin/muffin cases.
To the other bowl of basic muffin mix, add a large handful of Acti-Snack Five Seed mix and two large handfuls of Four Fruits mix and stir well, and again divide the mixture evenly into a muffin tin/muffin cases.
You should have 6 of each type of muffin – of course you can make one large batch of one flavour, but I love them both and can’t decide, and the beauty of the range of Acti-Snack products means you can easily mix and match these muffins from the recipe for the basic mixture.
Place the muffins into the oven, for approximately 15 minutes – check after 10 to ensure the tops aren’t burning, and after 15 remove from the oven and place a knife into the centre of one – if it comes out clean they are ready – if not bake for a few more minutes. Once cooked, remove from the oven and leave to cool. The muffins should keep up to 5 days in an airtight container, and personally I love them for breakfast! If you make my recipe, I’d love to know whether you prefer Four Fruits or Fruit, Nut and Cacao? I’m a sucker for chocolate and I love the crunch of the Cacao Nibs – especially contrasted with the sweetness of the cherries – so for me the Cacao ones have the edge…. but maybe you prefer the sweetness of the Mango and sharpness of the Goji in the Four Fruits mix? Either way – I hope you love this Acti-Snack Fit Food Muffin recipe – as always please tag me (and of course @actisnack) as I love seeing your creations!
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