Healthy Baked Snacks To Give Your Kids
When you have a young kiddo with a sweet tooth, you face the challenge of balancing healthy foods with sugary treats every single day. If that sounds like your kids, you’re going to love these three recipes for tasty, healthy treats for kids: trail mix muffins, gluten-free chocolate pumpkin mini muffins, and flourless chocolate chickpea blondies, yum!
Trail Mix Muffins
This healthy mix is a perfect on-the-go snack. It’s sweet without being sugary, and the quinoa, whole wheat flour, and peanut butter are good alternatives to unhealthier additives. Keep these goodies on you when out and about, throw some into a weekend picnic basket or add one to your child’s school lunch.
- 2/3 cup whole wheat pastry flour
- 2/3 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup dark brown sugar, packed
- 1/4 cup quinoa
- 1/4 cup and 2 Tbsp crunchy peanut butter
- 1/3 cup dried cranberries
- 1 1/2 tsp vanilla extract
- 2/3 cup low-fat milk
- 1/3 cup semisweet chocolate chips
- 2 large, room-temperature egg whites
- 1 large, room-temperature egg yolk
- 1/4 cup unsalted butter cut into chunks
- Extra butter for greasing
- Cook the quinoa by boiling water in a sauce pan, adding the grains, reducing the heat to low and simmering for about 12 minutes. Drain and rinse with cold water.
- Heat the oven to 400 degrees Fahrenheit, making sure the rack is in the middle. Grease muffing pans lightly with the extra butter.
- Whisk the flours, cinnamon, salt and baking powder in a bowl.
- Beat the butter, brown sugar and peanut butter with an electric mixer until smooth. Add the egg yolk and vanilla, beating until smooth once more, then beat in the quinoa. Reduce speed to low, then slowly add the milk.
- Fold the flour mixture with the wet ingredients. Then, fold in the chocolate chips and cranberries.
- Whip the egg whites until soft peaks form, then fold into the batter.
- Spoon batter into the muffin tins, then bake for about 20 minutes or until golden brown.
Gluten-free Chocolate Pumpkin Mini Muffins
These flourless muffins make a great, gluten-free dessert. Packed with pumpkin, they serve up a serving of veggies. The almond butter delivers filling protein, and the flaxseed provides some of the Omega-3’s necessary for healthy brain development.
- 3/4 cup pumpkin puree
- 1/2 cup almond butter
- 1/4 cup unsweetened cocoa powder
- 1/2 cup bittersweet chocolate chips
- 1 Tbsp honey
- 1 Tbsp ground flaxseed
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp vanilla extract
- 1 egg
- Cooking spray
- Preheat your oven to 375 degrees Fahrenheit, and grease a 24-count mini muffin pan.
- Combine pumpkin puree, almond butter, egg, honey, unsweetened cocoa powder, baking soda, flaxseed, cinnamon, and vanilla extract into a mixing bowl or non-immersion blender. Mix until smooth, then manually stir in half the chocolate chips.
- Spoon the batter into the muffin pan, then top with remaining chocolate chips.
- Bake for eight to 10 minutes or golden brown.
Flourless Chocolate Chickpea Blondies with Sea Salt
Chickpeas (also known and sold as garbanzo beans) add amazing texture and healthy benefits like fiber and protein to a traditionally unhealthy snack, so you can feel better about serving one of these blondies for dessert!
- 1 can (15 ounces) of chickpeas
- 1/2 cup peanut butter
- 1/3 cup maple syrup, honey or agave nectar
- 1/3 cup chocolate chips, plus an extra 2 Tbsp.
- 2 tsp vanilla
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- Cooking spray
- Spray an 8-by-8-inch baking pan with cooking spray and preheat your oven to 350 degrees Fahrenheit.
- Mix all ingredients minus the chocolate chips in a food processor, blend until smooth. Fold in the measured chips.
- Spread the batter evenly on the pan, then sprinkle the remaining 2 Tbsp of chocolate chips on top.
- Bake for 20-25 minutes, or until the blondies are golden brown. Do not overbake or you’ll have a pan of dried out blondies!