11. Energy Bites
Make energy bites using oats, nuts, and dried fruits. These nutritious bites are perfect for satisfying hunger and providing an energy boost on the go.
Ingredients:
1 cup of rolled oats
1/2 cup of nut butter (such as peanut butter, almond butter, or cashew butter)
1/4 cup of honey or maple syrup
1/4 cup of chopped nuts (such as almonds, walnuts, or pecans)
1/4 cup of dried fruits (such as raisins, cranberries, or chopped dates)
1 tablespoon of chia seeds (optional)
1 teaspoon of vanilla extract
Instructions:
In a mixing bowl, combine the rolled oats, nut butter, honey or maple syrup, chopped nuts, dried fruits, chia seeds (if using), and vanilla extract.
Stir the mixture until all the ingredients are well combined. The mixture should be sticky and hold together when pressed.
Place the mixture in the refrigerator for about 30 minutes to allow it to firm up slightly.
Once chilled, remove the mixture from the refrigerator and shape it into small bite-sized balls using your hands.
Place the energy bites on a baking sheet or a plate lined with parchment paper.
Refrigerate the energy bites for another 30 minutes to set and firm up further.
Once fully chilled and set, the energy bites are ready to be enjoyed.
Store the energy bites in an airtight container in the refrigerator for up to two weeks.
12. Fruit-filled Muffins
Ingredients:
1 ½ cups of all-purpose flour
½ cup of sugar
2 teaspoons of baking powder
¼ teaspoon of salt
½ cup of milk (dairy or plant-based)
¼ cup of vegetable oil or melted butter
1 teaspoon of vanilla extract
1 cup of fresh blueberries or diced strawberry
Instructions:
In a mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
Create a well in the center of the dry ingredients and pour in the milk, vegetable oil or melted butter, and vanilla extract.
Stir the wet and dry ingredients together until just combined. Be careful not to overmix; a few lumps are okay.
Gently fold in the fresh blueberries or diced strawberries into the batter.
Preheat a non-stick skillet or frying pan over medium-low heat.
Grease the skillet lightly with oil or butter to prevent sticking.
Spoon the muffin batter into the skillet, filling each mold about two-thirds full.
Cover the skillet with a lid and cook for about 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the skillet from the heat and allow the muffins to cool for a few minutes.
Carefully remove the muffins from the skillet and let them cool on a wire rack before serving.
