Tuesday, November 13, 2012

Healthy Snacking for children and recipe for Whole Wheat Carrot Raisin Muffins

Here are some healthy snack ideas for children ages 15 months to 3 years. I have also included a healthy whole wheat carrot/raisin muffin recipe below. Layla loves to eat 1-2 of these mini muffins as a nutritious afternoon snack. I made a large batch and wrapped individual muffins with plastic wrap and placed them in the freezer. I take 1-2 muffins out of the freezer and reheat in the microwave for 15 seconds. These also make a great healthy breakfast for adults. Make a combination of mini muffins for baby and regular sized for yourself.

For calcium:
- Half a mini bagel with tomato sauce and cheese; toasted under broiler
-Single serving of cottage cheese or yogurt topped with fresh fruit, such as blueberries or peaches
(serving size 1/4-1/2 cup)
-Small bowl of whole grain cereal with chopped raisins and milk
-Small bowl of ricotta cheese (1/4 cup to 1/2 cup) with cinnamon and sugar or fruit puree
-Applesauce mixed with cottage cheese

For Protein:
-Thin slices of ham or turkey breast tucked into whole grain pita bread
-Whole wheat crackers with peanut, almond, or soy nut butter (for older children)
-Half a warm wheat tortilla, spread with spoonful of mashed beans, sprinkled with shredded cheese, rolled up
-Hard boiled eggs (sprinkle with mild curry powder or paprika)

For Produce:
-Sliced apples or ripe pears with sliced cheddar cheese
-Ripe banana dipped in strawberry yogurt
-Toasted slices or zucchini or banana bread with cream cheese
-Roasted red and yellow peppers with hummus
-Veggies such as cooked carrot sticks, broccoli with black bean or spinach dips

**Snack ideas from The baby and toddler cookbook

Whole Wheat Carrot Raisin Muffins (adapted from Martha Stewart Living)
Makes 36 mini muffins or 12 regular muffins


Nonstick cooking spray
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup packed dark-brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 cup old-fashioned rolled oats
1/2 cup raisins
3 tablespoons extra-virgin olive oil
1 large egg
1/3 cup skim milk
3-4 medium carrots, shredded
1 medium ripe banana, mashed

1. Preheat oven to 400 degrees. Coat a muffin pan with cooking spray or line with muffin liners.

2. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until blended.

3.Fill each muffin cup 2/3 way full with batter. Bake until a toothpick inserted in center of a muffin comes out clean, check mini muffins between 10-15 minutes (depending on oven) and 23 to 25 minutes for regular sized muffins. Serve muffins warm or at room temperature. Freeze extras.

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