Besides crackers, we've found that muffins are a pretty portable snack item that can also be fairly nutritious, if you make the right kind.
Even if we're not heading out the door for the day, pre‐made muffins provide a quick breakfast for us all ‐ we just grab a couple to scarf down along with our yogurt and we're satisfied until lunch!
I started with a basic banana bread recipe, worked my healthifying magic on it, then turned it into a fun bite‐sized snack by baking it all in muffin cups.
We gobble these up within a day or two of when I make them, but they're also perfect for sticking in the freezer for later (pull some out to pack in a lunchbox in the morning and they'll be perfect by noon!)
As an added bonus, frozen banana bread bites are the perfect soothing
What You Need:
2 cups whole wheat flour1 1/2 teaspoons baking powder (did you know you can easily make your own?)
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups mashed ripe bananas (I've used as little as 3 and as many as 6 for this)
2 Tablespoons chia seeds plus 6 Tablespoons of water (or 2 eggs instead of the chia/water combination)
1/2 cup oil of choice (I've used olive and coconut oils ‐ and even applesauce)
1/3 cup honey
What You Do:
1. Combine dry ingredients (flour through salt).2. Mix together the other ingredients in a bowl and then add it to the dry ingredients.
3. Spoon batter into 2 dozen muffin cups (I use these and besides being reusable, my muffins always pop right out!)
4. Bake at 350 degrees for about 20‐30 minutes. You'll know they're done when you shove a knife into the center of one and it comes out clean.
5. Allow them to cool and enjoy!
Do you enjoy a good loaf of banana bread? Have you thought about making it into muffins for an on‐the‐go snack option? I'd love to hear - leave a comment or email me at lisahealy (at) outlook (dot) com.
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Like this recipe? Find it and other delicious kid-friendly treats in the book Yum! Deliciously Healthy Recipes for Kids that I co-authored!
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