After school snacks keep everyone happy
The kids are in school.
We're all glad for them to be back on a regular schedule. Our main problem is when they get home, they are starving. They act like they haven't eating all day. If we don't have a snack ready, they'll eat so much they won't eat supper. Our best bet is to have a healthy snack ready for them. Here's some suggestions to hold them over until it is supper time.
Blueberry Oatmeal Muffins
1 ½ cups mashed ripe banana or 3 large very ripe bananas
2 large eggs
2 cups rolled oats, plus more for topping
¼ cup vegetable oil
¼ cup pure maple syrup
1 tablespoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ teaspoons cinnamon
¼ teaspoon kosher salt
1 heaping cup blueberries
Preheat the oven to 350 degrees.
Mash the bananas. Place the bananas, eggs, oats, oil, maple syrup, vanilla, baking soda, baking powder, cinnamon and kosher salt in a blender. Blend everything on high for a minute or two until a smooth batter forms.
Add the blueberries to the blender; gently stir until combined.
Place 12 muffin cups into a muffin tin and pour the batter divided evenly between the cups. Sprinkle the tops with sugar (or extra oats and gently press them down).
Bake for about 30 to 35 minutes until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated or frozen.
Healthy Applesauce Carrot Muffins
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 tablespoons butter, melted
1/2 cup honey
1 egg, lightly beaten
1 teaspoon pure vanilla extract
1 cup unsweetened applesauce
3/4 cup finely shredded carrots (about 2-3 medium carrots)
Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
Make a small well in the center of the dry ingredients and add the butter, honey, egg, vanilla, and applesauce.
Stir ingredients together until just combined and there are still some spots of flour remaining.
Fold in the shredded carrots just until combined (don't overmix or the muffins will be dense).
Distribute the batter evenly among the muffin liners. Bake for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean.
Remove to a wire rack to cool completely. These muffins freeze wonderfully and keep well if covered at room temperature for 2-3 days.
Unbelievably Healthy Chocolate Chip Cookies
2 cups white whole-wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons coconut oil
1/4 cup honey
1/4 cup water
1/2 teaspoon vanilla extract
1/3 cup mini chocolate chips
Preheat oven to 350 degrees F.
In a medium bowl, whisk together flour, baking soda, and salt.
In the bowl of you stand mixer, combine coconut oil, honey, water and vanilla. Add dry ingredients to the wet and stir until combined. The mixture might seem crumbly at first but it will come together (you can also knead it with your hands towards the end to ensure the dough comes together properly). Stir in mini chocolate chips.
Using a large cookie scoop, place cookie dough balls onto a parchment paper-lined baking sheet. Bake in the preheated oven for 11-12 minutes. Remove from the oven and let rest on the baking sheet for a couple of minutes before transferring to wire racks to cool completely.