As school is back in session and extra curricular activities are in full swing, many parents are bogged down with questions like...
Will my kids eat their lunch?
Will they be hungry at school?
Did they eat enough for breakfast?
Will they make good choices today?
Will they be energized enough to learn?
Will they make friends?
The mental load is strong during back-to-school season, and we know that these questions are only a fraction of what plays on loop in our brains.
Tackle One Problem At A Time
Let us help you! We can't help your kids make friends or be excited learners. But we are experts on using whole, nutritious ingredients to give YOU and your family the best opportunity to live the healthiest lives.
Here are a few snack recipes we make on rotation to keep everyone in the family full!
Morning Glory Muffins
INGREDIENTS:
- 2 cups (260g) whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (85g) honey
- 1/3 cup (80ml) melted coconut oil
- 1/3 cup (80g) unsweetened smooth applesauce
- 1 teaspoon orange zest (optional)
- 1/3 cup (80ml) pineapple juice
- 1 teaspoon pure vanilla extract
- 2 cups (260g) shredded carrots (about 4 large)
- 1 cup (140g) shredded/grated apple (about 1 large)
- 1/2 cup (75g) raisins
- 1/2 cup (64g) unsalted chopped pecans
INSTRUCTIONS:
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- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners. This recipe yields 14–16 muffins, so prepare a second muffin pan in the same manner or bake in batches and reserve leftover batter at room temperature for when the first batch is done.
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Whisk the flour, baking soda, cinnamon, ginger, salt, and flaxseed together in a large bowl. In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla together until combined. Whisk in the carrots and apples. Pour these wet ingredients into the dry ingredients, stir a few times with a wooden spoon or rubber spatula, then add the raisins and pecans. Fold everything together until just combined and no pockets of flour remain.
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Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F; then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23–24 minutes, give or take. Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to cool until ready to eat.
- Cover leftover muffins and store at room temperature for 2 days or in the refrigerator for up to 1 week.
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners. This recipe yields 14–16 muffins, so prepare a second muffin pan in the same manner or bake in batches and reserve leftover batter at room temperature for when the first batch is done.
Back-to-School Snack Options
Quick, Meal Prep Sweet Potato Hash
Nutrient-Packed Roasted Sweet Potatoes - Whether you have a baby, toddler, preschooler or school age kids, this one works for everyone! Roast your favorite type of sweet potato in Dignity Made Raw Coconut Oil for a boost of micronutrients, antioxidants, and metabolic and digestive support. Make them as a side at dinner or after school to maintain blood sugar until you can get to dinner! Learn more.
Banana Oat Pancakes for Healthy Babies, Toddlers, and Preschoolers
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