afterschool snack

These cardamom oat muffins are sure to be a hit in your family! They are fun for breakfast, snack time, and even dessert! Gluten-free and dairy-free.

Cardamom Oat Muffins

milk

vinegar ((apple cider

oat flour ((certified gluten-free if needed))

baking powder

baking soda

salt

cardamom

eggs

sugar

oil ((avocado, canola,

Shredded coconut

Pearl sugar ((coarse sugar crystals))

pumpkin seeds

Preheat oven to 350° F.

Put cupcake liners into muffin tins.

Measure out the plant milk and add the vinegar. Let sit while you prepare the rest of the ingredients.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cardamom.

In another bowl, add eggs and beat with an electric mixer or hand whisk. Add sugar and beat or whisk until blended. Add oil and beat or whisk to combine.

With the mixer on low speed, or using a whisk, slowly add half of the flour and mix until combined. Then add half of the milk and mix until combined. Add the rest of the flour and the rest of the milk. Beat until just combined.

Spoon batter into prepared muffin tin, filling until about ⅔ full. Sprinkle on desired toppings.

Bake for 22-24 minutes, or until golden.

Let cool for a couple of minutes and then carefully transfer cupcakes to a wire rack.

On a hot summer day, nothing beats a creamy banana ice cream treat. If you’ve ever found yourself scrolling through social media, craving real ice cream, but wanting something healthier, this homemade banana ice cream recipe is the answer. With its fresh banana flavor and simple ingredients, it’s the perfect frozen treat for families and dessert lovers alike.

Quick and Easy 3-Ingredient Banana Ice Cream Recipe

Large Bananas (peeled bananas, sliced, and frozen)

½ Cup Whole Milk (or heavy cream, coconut milk, almond milk (your choice))

Teaspoon Vanilla Extract

Slice a bunch of ripe bananas into small pieces. Arrange the banana slices in a single layer on parchment paper and freeze for a couple of hours until solid.

Add the frozen bananas, milk of choice, and vanilla extract to a high-powered blender, blender jar, or mini food processor. Blend the banana mixture until smooth, pausing the blending process to scrape down the sides as needed. A good whirl will help achieve the perfect creamy texture.

Freeze for Scoops or Serve Soft. For soft-serve consistency, enjoy immediately. For traditional scoops, transfer the ice cream base to a freezer-safe container or airtight container and freeze for 4-6 hours.

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Top 2 afterschool snack recipes from across the web

The most viewed afterschool snack recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cardamom Oat Muffins

Quick and Easy 3-Ingredient Banana ...

The most viewed afterschool snack recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine