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.

Ultimate Restaurant-Style Chicken Nachos is a delicious weeknight go-to recipe. There’s something magical about sitting down to a big plate of nachos, loaded with melty cheese and flavorful toppings. Easy to prepare, delicious, and sure to be a big hit! Hearty enough for a meal.

Ultimate Restaurant-Style Chicken Nachos Recipe

Bag Tortilla Chips (sturdy tortilla chips or homemade tortilla chips)

Cups Chicken (shredded (use leftover chicken

Cups Mexican Blend Cheese (or a mix of Monterey Jack cheese and cheddar)

Ounces Refried Beans (or pinto beans, 1 can)

Ounces Black Beans (1 can drained and rinsed)

Cup Tomatoes (diced or cherry tomatoes)

Cup Black Olives (sliced)

Red Onion (diced)

Cup Green Onions (chopped)

Teaspoon Garlic Powder

Teaspoon Chili Powder

Teaspoon Taco Seasoning

Tablespoon Olive Oil

Pico de gallo

avocado

Sour cream

Homemade salsa

Lime wedges

Queso fresco

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large skillet, heat the olive oil over medium-high heat. Add the shredded chicken, garlic powder, chili powder, and taco seasoning. Stir to coat the chicken evenly and cook for 2–3 minutes to heat through. Set aside.

Spread a single layer of restaurant-style tortilla chips on the prepared sheet pan. Top the chips with refried beans, black beans, and half of the shredded chicken.

Sprinkle lots of cheese over the nachos. Use a mix of Mexican blend, Monterey Jack cheese, or your favorite types of cheese for the best flavor.

Bake in the preheated oven for 10–15 minutes, or until the cheese is fully melted and bubbling.

Add toppings. Once out of the oven, top the nachos with the remaining chicken, black olives, red onion, green onions, and any cold toppings like pico de gallo, diced avocado, or a dollop of sour cream.

Garnish with lime wedges and enjoy your loaded chicken nachos right off the sheet pan.

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Ultimate Restaurant-Style Chicken N...

Top 3 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 ...

Ultimate Restaurant-Style Chicken N...

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