I sometimes find myself scrambling to think of snacks for the kids. I want to give them snacks that are reasonably healthy, quick to prepare (because it’s hard enough making lunch and supper, I don’t want to have to be creative about snacks, too) and I don’t want to give them the same things over and over. I also want snacks to be portable so that I can take them with us wherever we go.
I like to bake muffins in large batches, and then freeze them so that I can take them out a few at a time and warm them up in the microwave. It’s convenient for me to make a large batch every few weeks on the weekends, dihydrocodeine and then I don’t have to worry about it again for a while. I like to have at least two kinds in the freezer at any one time, so it feels as if there’s some choice.
Besides muffins, other snacks I offer regularly include:
Crackers and cheese
Peanut butter sandwiches
Nuts and raisins
Yogurt and digestive cookies
Banana blueberry muffins with fruit and whole wheat flour
The kids really like my banana blueberry muffins, and I like that they contain whole-wheat flour and three kinds of fruit. They have a decent amount of fibre and other nutrients, and they are filling so they satisfy my kids until the next meal. When I make them, I double the recipe below so that I don’t have to make them so often.
Doubling the recipe means that I need six ripe bananas, which is rather a lot. Now every time I have some bananas that are on the ripe side, I peel them and put them in the freezer, in a baggie. Then I have some on hand when I need them, and I just defrost them in the microwave (or in the fridge if I plan ahead and take them out of the freezer a day ahead of time).
Banana blueberry muffins
Preheat oven to 375°F (may vary, depending on your oven)
Lightly grease muffin tins: I use mini muffin tins, but you can use regular sized ones. They will take longer to cook.
2 cups whole-wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3 ripe bananas, mashed
1 egg, lightly beaten
1 cup unsweetened applesauce
½ cup granulated sugar
¼ cup vegetable oil
1 cup blueberries (fresh or frozen)
1. In a large bowl, combine flour, baking powder, baking soda, and salt
2. In a medium bowl, mix together bananas, egg, applesauce, sugar, and vegetable oil
3. Stir banana mixture into flour mixture until just combined
4. Fold blueberries into batter (I used a little more than the 2 cups called for in the doubled recipe, because I like extra blueberries and so do my kids)
Slightly more blueberries than the recipe calls for
Blueberries mixed into batter
5. Fill prepared muffin tins
6. Bake in preheated oven about 10-15 minutes, or until a toothpick inserted into the center of the muffin comes out clean. The length of time will be longer if you are using regular-sized muffin tins.
7. Allow muffins to cool on wire racks. Store in fridge or freezer in a closed container.