Healthy Snacks Recipes

Healthy Snacks:

Homemade, quick and healthy: The Holy Grail!
Whip up a nice big batch of Healthy Snacks in a jiffy!

Remember your mantra:

You can do it, and you do it better!

You will make the best and healthiest treats in no time, for you, your kids and your guests. Eat some, freeze some, you’ll always be covered and never succumb to all those sugary and worthless commercial snacks insidiously called healthy.

Here’s your chance, don’t miss it:

Sneak in as many healthy healthy ingredients!

This is so interesting. Children will act positively recalcitrant upon encountering a raisin, a nut, a seed, show it the same hostility we show an invader, and will pluck it off with a vengeance. But try just combining everything as unobtrusively as you possibly can (grind, chop etc), and watch them clamor for more!
Read about my experience cooking for kids in summer camp: It proves right, and then some!

Give it up for Bananas!

Very ripe bananas are the ultimate natural healthy sweetener, and kids go bananas for them. And this is why the following muffin recipes have so little sweetener: That’s all they need! See all those bananas that look way past their prime? They have just gotten a new lease on life. Don’t toss them, don’t do anything rash! Freeze them. when you are ready to use them, run them under warm faucet water, their peel will come right off, and they will soften and be ready to use just a few minutes later.

Here are just three perfect children healthy snacks

I picked them out of my magician hat! Start with these, there’s much more where that came from!

Breakfast Banana Oat Muffins

banana muffins

 

 

5 very ripe bananas, mashed with a fork
1/3 cup real maple syrup or date syrup
2/3 cup unsweetened or bittersweet chocolate chips, or cacao nibs (variation: use 2/3 cup blueberries instead of chocolate chips)
1/2 cup chopped walnuts (use seeds if you can’t have nuts)
2 1/3 cups almond milk (use coconut or other plant milk if you can’t have nuts)
1/4 cup room temperature coconut oil (melt it very briefly if it is too firm)
1 tablespoon vanilla extract
4 cups old fashioned oats
1 cup flour (any flour, including gluten-free)

Preheat the oven at 375*F
Whisk all ingredients thoroughly in a bowl. Pour the batter into 2 dozen medium muffin molds.
Bake about 20 minutes

Banana Chocolate Chip Muffins

chocolate chip muffins

 

 

5 very ripe bananas, mashed with a fork
1 cup chunky almond butter at room temperature (use sunflower seed butter if you can’t have nuts)
1/3 cup room temperature coconut oil (melt it very briefly if it is too firm)
1/4 cup real maple syrup or date syrup
2 tablespoons vanilla extract
3 eggs (vegan: substitute 3 tablespoons flax meal mixed with 2/3 cup warm water)
2 cups flour (any flour, including gluten-free)
1/2 cup unsweetened or bittersweet chocolate chips, or cacao nibs, plus a little more for topping
1 teaspoon baking soda

Preheat the oven at 350*F
Whisk all ingredients thoroughly in a bowl. Pour the batter into 2 dozen medium muffin molds. Top each muffin with a few chips.
Bake about 20-25 minutes.

Energy Balls

4 cups old fashioned oats
1 1/2 cups chunky peanut butter, at room temperature (almond or seed butter OK too)
2 cups mini bittersweet chocolate chips or cacao nibs (or a mixture of chips and shredded coconut)
1/2 cup honey, maple syrup or date syrup, a drop more to make the mixture stick
Mix all ingredients thoroughly by hand. Shape the mixture into balls. Refrigerate until firm.
Makes about 3 dozen.
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