Calling All Snackers
If you have a toddler, you probably spend a lot of time preparing and serving snacks. Toddlers have tiny tummies and need lots of mini meals to stay energized (and happy) throughout the day.
Right now, we are working on a magazine article featuring healthy snack ideas for little kids — especially those between the ages of 2 to 4. Although we have plenty of yummy and nutritious suggestions — fruit smoothies, Banana Chocolate Chip Muffins, apples dipped in peanut butter, whole grain cinnamon swirl toast — we are on the lookout for even more ideas. What are your favorite go-to snacks? What do you pack when you’re on the run and need a portable nibble for your toddler? What’s your child’s favorite after-school “treat?”
Share your snack suggestions by posting to our blog!
Banana Chocolate Chip Muffins
Makes 12 Muffins (or 24 Mini Muffins)
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup wheat germ or ground flaxseed
2 teaspoons baking powder
1/4 teaspoon salt
2 ripe bananas, mashed (about 1 cup)
2 large eggs, beaten
1/2 cup packed brown sugar
1/3 cup canola oil
1/3 cup 1% lowfat milk
1 teaspoon vanilla
1/2 cup mini chocolate chips
Preheat the oven to 350°F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside. Whisk together the all-purpose flour, whole wheat flour, wheat germ, baking powder, and salt in a large bowl. Combine the bananas, eggs, sugar, oil, milk, and vanilla in a medium bowl and stir until well blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the chocolate chips. Spoon the batter into the prepared muffin cups. Bake about 20 minutes or until the muffins are light golden and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 5 minutes. Remove the muffins and cool an additional 5 minutes before serving. To make 24 mini muffins, bake about 14 minutes.
Nutrition Information per Serving: 220 calories,10g fat (2g saturated), 140mg sodium, 31g carbohydrate, 2g fiber, 4g protein
Let’s see. I have a preschooler who will eat anything so snacks aren’t hard for her. For her much pickier older brother, preschool years meant lots of baking. I’d make cheddar cheese muffins, whole wheat/oatmeal cookies (I love your trick of using mini chocolate chips and use it LOTS to make pumpkin muffins more palatable for him!), also gingerbread or gingersnaps made with blackstrap molasses. He used to like frozen peas when we were on the go. Also a friend of mine introduced us to pomegranate seeds. Oh and frozen blueberries if you don’t mind blue fingertips. I used to make cheese twists, too, although his friends liked those better than he did. (Made with whole wheat and sesame seeds.)
I have a great recipe for meal muffins with veggies, meat & cheese that are great. If you want it, I’m happy to share!
Thanks for all the great ideas! Our kids love the frozen blueberries and peas as well.
Dawn, we would love to see your recipe for cheddar cheese muffins and also the recipe for meal muffins from our friends at the Opinionated Parent – they both sound intriguing!
Keep the ideas coming!
I love your book and I’ve used this particular recipe several times. Most recently I accidentally omitted the brown sugar, they were still delicious in fact I got more compliments on them than ever. I also use skim milk instead of 1 percent. I’m going to make them like this from now on.