It’s summer, and it’s inevitable that we’re eating our share of party food at potlucks and barbeques. We’re also upping our ice cream intake (of course!). I try to combat that kind of eating with healthy snacks during the day. I was really excited to try Kitchen Stewardship’s e-book, Healthy Snacks to Go. Katie has a great selection of whole grain, fruity snacks like these Whole Wheat Banana Muffins that you can make and take with you on those busy summer days. I was interested in this e-book not just to incorporate more real foods into our diet, but also to save money over buying prepackaged snacks to grab on our way out the door on busy days.
Disclosure: I received a copy of Healthy Snacks to Go to review, and I am an affiliate for Kitchen Stewardship’s e-books because I think they’re great! Thanks for supporting MoneywiseMoms.
Whole Wheat Banana Muffins recipe from Healthy Snacks to Go
- 1 1/2 cups whole wheat flour
- 3/4 cup ground flaxseed
- 1/2 cup white sugar
- 1 tsp baking soda
- 1 egg
- 1/2 cup oil or melted butter
- 1 cup mashed bananas (use VERY ripe bananas)
- 1 tsp vanilla extract
- 2 Tbsp. plain yogurt
I prefer to make mini-muffins. The smaller portion size is perfect for my preschoolers, and you end up with more crusty muffin tops, which everyone loves. I put half out for the kids to eat, then freeze the rest in a zipper bag in the freezer for another time.
I love finding easy ways to get fruit and whole grains into the kids. I’m eager to try the other recipes in Healthy Snacks to Go!