School snacks are such a struggle for so many of us. But with a few key recipes that can be frozen and that you can feel good feeding to your kids, you will be off to a great start.
These muffins are flourless and sugarless, contains no nuts (so school safe) and are fully adaptable to any kind of topping.
I had developed a similar recipe so long ago when my first born started kindergarten, 5 years ago! Time flies!!
I tweaked some ingredients to make them better. They are so easy to put together. Just add your kids favorite topping. Mine are chocolate and sprinkles ☺️☺️
2 ripe bananas
1 egg
1/2 cup applesauce
1/4 cup honey
1/2 cup oil
1/4 cup yogurt (I use @siggisdairy for added protein)
2 cups oats
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
Pinch of salt
Toppings: Chocolate chips, sprinkles, cocoa powder (in the mix), chopped nuts, coconut…)
DIRECTIONS:
Preheat oven to 350 F. Line a muffin tin with 12 liners.
Combine all ingredients (besides for topping) in a high powered blender. Blend until combined.
Pour mixture in muffin liners until 3/4 full. Top with favorite topping. I mix my chocolate chips in so that they are inside the muffins, and top with sprinkles.
Bake for 18-20 minutes, or until a toothpick comes out clean.
To store: they can be enjoyed fresh for 24h, but after that you can either refrigerate for 3-4 days or freeze.
For full video, click here.
Enjoy,
Guila
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