Healthy kid’s snacks!!

Back to school, whether that is virtual from home, hybrid, or in person, means kids are HUNGRY!!! If they are anything like my kids, they are eating non-stop and it is a constant battle between feeding them to satisfy and getting them to eat healthy! With these two recipes, you don’t have to choose! My kids love these healthy kid’s snacks and devour them!

About the Recipes:

The two recipes below are the healthy kid’s snacks that I like to make in bulk and either freeze or eat throughout the week.  They are great added on to meals or as a quick-grab snack!  I have chosen these two recipes for two reasons 1. easy 2. healthy! The hulk muffins are a blender recipe, so it is super easy to throw everything in a blender, blend, and pour! Little mess, super easy, kids can help, and I know they like them – win, win, win, win!  The Banana Peanut Butter Cookies are easy because there aren’t many ingredients and there is NO added sugar!!

The hulk muffins have two large cups (sometimes I add more) of spinach in them, so I know that my kiddos are getting dark leafy greens! This is a vegetable that is hard for me to get them to eat in its natural form, so anytime I can sneak it in, I do!! Spinach adds vitamins A, K, B12, B6, and E, along with manganese and folate! (Check out our 5 vegtables that boost immunity blog post here!)

The Banana Peanut butter cookies I love because the kids love helping pour the ingredients, they only take about 8 minutes to throw together and I can add in a few extra ingredients such as chia, flax, or raisins and the kids don’t notice!


First recipe we call Hulk Muffins (or turtle muffins!)! They turn out green, but are yummy, so the kids LOVE them!


Recipe credit comes from (Spinach Banana Muffins)

 Prep Time5 minutes
 Cook Time25 minutes
 Total Time30 minutes
 Servings16 Muffins

  • 2 cups old fashioned oats
  • ¼ cup ground flaxseed
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ cup coconut sugar or your favorite granulated sugar
  • ½ cup almond milk
  • 2 cups packed spinach leaves
  • ¼ cup coconut oil
  • 2 extra-ripe large bananas
  • 2 eggs**
  • 1 tsp vanilla
  • Preheat oven to 375 degrees F. Grease or line a muffin tin.
  • Put 2 cups of old-fashioned oats in your blender (Vitamix) and blend until the oats achieve the texture of flour. Transfer to a medium mixing bowl.
  • Add the rest of the dry ingredients to the oat flour (ground flaxseed, baking powder, baking soda, salt, cinnamon and sugar). Set aside.
  • Add almond milk to the blender followed by 2 cups of spinach. Blend together until completely smooth and homogenous.
  • Add bananas and coconut oil and blend until smooth.
  • Add vanilla and eggs and blend until just combined
  • Pour wet ingredients to dry mixture and stir to combine (making sure there are no lumps)!
  • Fill each well in your muffin tin with ¼ cup of batter. Bake for 20-25 minutes or until toothpick comes out clean and the top springs back when touched.
**for vegan version substitute 2 eggs with 2 TBS ground chia seeds and 5 TBS water.
*** I sometimes substitute coconut sugar for regular sugar.
Serving: 1muffin | Calories: 124.7kcal | Carbohydrates: 16.9g | Protein: 2.7g | Fat: 5.6g | Cholesterol: 23.3mg | Potassium: 87.7mg | Fiber: 2g | Sugar: 8g | Vitamin A: 415IU | Vitamin C: 3.3mg | Calcium: 24mg | Iron: 0.8mg
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
 Servings 15 Cookies
  • 3 ripe bananas mashed
  • 1 tablespoon vanilla extract
  • 3/4 cup natural chunky peanut butter (can substitute other nut butters)
  • 3 tablespoons pure maple syrup
  • 2 cups old-fashioned oats
  • 1/2 cup whole wheat flour (I use 1 to 1 gluten free substitute)
  • 1 teaspoon baking powder
  • 1/2 cup non-dairy chocolate chips or raisins (or both!)
  • preheat oven to 350. Line baking sheet with parchment paper
  • In a large bowl, mix the bananas, vanilla, peanut butter, and maple syrup until they are creamy consistency.
  • In a separate bowl, combine the oats, flour, and baking powder
  • Add the dry ingredients to the wet ingredients and stir until they are will combined.  The batter should be slightly sticky.
  • Fold in the chocolate chips or raisins.
  • Place the rounded, heaping tablespoon-sized balls of the batter onto the lined baking sheet. Bake for 15 to 18 minutes.
  • Gobble these up while they’re still warm!


Although I am calling them healthy kid’s snacks, truth is the whole family gobbles them up! Let me know your thoughts on the recipes if you try them! We would love to hear your feedback!  We would also love to hear about your healthy go-to recipes!
In strength and confidence,
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