school snacks

An easy recipe for vegan gluten-free Mini Chocolate Chip Muffins that you can have ready in under 30 minutes!

Mini Chocolate Chip Muffins

flour

baking powder

salt

granulated sugar ((see note below))

cinnamon

coconut oil

non-dairy milk

+ 2 tablespoons unsweetened applesauce

vanilla extract

mini chocolate chips

chocolate chips

Preheat oven to 375°F.

Grease mini muffin tin (x 24)

In a large bowl, whisk the flour, baking powder, salt, sugar, and cinnamon.

In a small bowl, mix the melted coconut oil, non-dairy milk, applesauce, and vanilla together.

Pour wet ingredients into dry ingredients and mix well to combine.

Fold in mini chocolate chips.

Fill each muffin cup until they are 3/4 full.

If using, sprinkle mini chocolate chips on top of each muffin.

Bake for 8-10 minutes

Remove muffins from oven and cool for 10 minutes in tin.

Remove muffins from tin and place them on a cooling rack.

Planning lunches for the week? Shake up the school routine with these kid-approved macaroni ‘n’ cheese muffins.

Macaroni 'n' cheese muffins

(20 grams) panko breadcrumbs

(315 grams) macaroni

bacon rashers, chopped

brown onion, finely chopped

pkt coles australian baby spinach

butter

tbs plain flour

(125 milliliters) milk

(180 grams) grated tasty cheddar

coles australian free range eggs

These nut-free muesli bars are the perfect lunch box snack. Packed with delicious fruit, the kids will love taking these to school.

Nut-free muesli bars

(55 grams) brown sugar

tbs honey

(135 grams) rolled oats

(80 grams) wholemeal self-raising flour

(20 grams) desiccated coconut

cranberries

(55 grams) sultanas

(55 grams) finely chopped dried apricot

granny smith apple, cored, coarsely grated

(50 grams) pepita & sunflower seed mix

Browse the top 25 back to school lunch and snack ideas from granola bars, muffins, sandwiches, baked bites, fruits, dip and more kid-friendly recipes.

25 Back to School Lunch and Snack Ideas

sandwiches

dips

granola

fruit

muffins

bites

Prep as much as you can in advance

Depending on the recipe, try to prep as much as you can the night before to make the mornings go much more smoothly. Whether that is chopping up vegetables or mixing ingredients together, do as much as you can. You can store all your prepared ingredients in airtight containers in the refrigerator.

Involve your kids in the kitchen. My son is only 17 months old, but I find that even at his age, when I involve him in the cooking process by getting him to "help" me in his learning tower (whether it's transferring chopped vegetables from a plate to a pot, or playing with tupperware), he eats his meal much more readily.

Pack the lunch and snacks in a cute lunch box and containers. There are so many options that you can choose from with a whole variety of designs. I've linked my favourite bento-style lunch box, insulated lunch bag, kids cutlery, and toddler cutlery.

I wish my school lunches had looked like this! Tons of great ideas to keep me and the kiddos inspired as we start prepping lunches again.  The ritz cracker idea is great, each kid can make their own topping.

I found this post just in time! I need a refresh on snacks for my kids. So many healthy snacks in one place. These are perfect after school snacks or anytime snacks.  Thanks  so much!!

Back-to-school season is here! If you&#39;ve been on the search easy, healthy snacks that are perfect for taking to school or after school, then this list of 30+ Healthy School Snacks is for you. From homemade recipes to packaged snacks that are simple and wholesome, this list is perfect for kids of any age!

30+ Healthy School Snacks

Blueberry Banana Protein Muffins

Heavenly Hunks (Copycat Recipe)

Banana Chocolate Chip Oatmeal Muffins

Cranberry Almond Healthy Oatmeal Bars

Easy Healthy Homemade Granola

Chocolate Chip Cookie Dough Energy Bites

Healthy Banana Bread Recipe

Choose A Recipe

Choose any of the 30+ healthy school snack ideas for recipe instructions.

Take to School and Enjoy

Pack them into your little one&#39;s lunchbox for a snack they will love at school!

You're going to love these vegan gluten-free old fashioned cake doughnut mini muffins. They're perfectly spiced old fashioned cake doughnuts—in muffin form!

Old Fashioned Cake Doughnut Mini Muffins

nutmeg ((see nutmeg tip above))

unsweetened non-dairy milk

+ 1 tablespoon unsweetened applesauce

fine granulated sugar

In a large bowl, whisk the flour, baking powder, salt, sugar, nutmeg, and cinnamon.

Fill each muffin cavity until it is 3/4 full.

While muffins are baking, place melted coconut oil in 1 bowl and combine the sugar and cinnamon in another bowl

Remove muffins from tin and place on a cooling rack.

While still warm, dip 1 muffin at a time into the oil first. Make sure the entire top is coated with the oil. Then dip the same muffin into the sugar/cinnamon mixture, ensuring that the entire top is covered with the cinnamon sugar mix. Place muffin back onto cooling rack.

Repeat with entire batch until done.

Packing school snacks made easy! These simple and balanced snack ideas are not only great for school but also for home or any outing.

Uncrustables with Healthy School Snacks

sandwich bread

peanut butter

jam of choice

Other filling options (cream cheese and jam, hummus and cheese)

Stack the two slices of bread and cut out rounds using a cookie cutter or a sandwich sealer.

Spread peanut or sunflower seed butter onto one slice and jam on the other slice. Be sure to leave some room on the outer edges to prevent the filling from seeping out.

Bring the two slices together and crimp the edges by using the back of a fork or if using the sandwich sealer, place the large round around the bread and press down with the smaller round.

Enjoy immediately or refrigerate for up to 3 days. You can also freeze for up to 2 months.

Vegan Granola Bars that also happen to be nut-free and gluten-free! This is a quick and easy recipe to make and add-ins can be customized to suit what you and your family prefer.

Vegan Granola Bars (Gluten-Free)

rolled oats ((not instant, gluten-free if needed))

oat flour

nutmeg

whole flax seeds

flax seeds

maple syrup

brown rice syrup

Preheat oven to 350ºF.

Line an 8” square baking dish with parchment paper. Let a bit of excess paper hang over the sides to serve as handles.

Add the oats, oat flour, cinnamon, nutmeg, whole flax seeds, ground flax seeds, salt, and add-ins.

In a smaller bowl, whisk together the melted coconut oil, maple syrup, and brown rice syrup.

Stir the wet ingredients into the dry ingredients. Mix well until all the dry ingredients have been coated.

Put the mixture in the prepared pan, pat down and smooth out the top with a rubber spatula.

Bake for 30 minutes. Remove from oven and let cool for about 15 minutes.

Using parchment paper handles, remove and place onto a cutting board.

Cut into 12 bars or squares. Fully cool off and store in an airtight container.

These mini vegan, gluten free pumpkin muffins are the perfect treat for fall—or any other time of year. Enjoy them with a latte or on their own!

Mini Vegan Gluten-Free Pumpkin Muffins

gluten-free flour

+ 1 tablespoons granulated sugar

pumpkin spice

+ 2 tablespoons unsweetened dairy-free milk

pumpkin

vanilla

sugar

Preheat oven to 375 degrees.

Grease mini muffin pan (x 24)

In a large bowl, whisk the flour, baking powder, salt, sugar, and pumpkin spice.

In a small bowl, mix the melted coconut oil, non-dairy milk, pumpkin puree, and vanilla together.

Divide batter evenly between the 24 muffins cups.

Bake for 8-10 minutes (until a tester comes out clean from the largest muffin).

While muffins are baking, put melted coconut oil in a small bowl and mix the sugar and cinnamon in another bowl.

While still warm, dip 1 muffin at a time into the oil first. Make sure the entire top is coated with the oil, shake off any excess. Then dip the same muffin into the sugar/cinnamon mixture, ensuring that the entire top is covered with the cinnamon sugar mix. Place muffin back on cooling rack.

Hi:) these are amazing!!! Making them for my daughter's classroom birthday celebration!  I would like to make them the day before.. Do you know best way to store these? Airtight container in fridge or room temperature? Thanks!!

I love fermented carrot sticks because they are a quick, easy, and delicious snack. The perfect use for those bitter winter storage carrots. The brine can be reused to make several batches, making it even easier to enjoy probiotic carrot sticks. See the section above for details on flavoring carrot sticks and reusing the brine.

Fermented Carrot Sticks

water (chlorine-free, enough to cover)

tsp non-iodized salt

carrots

Flavors (see section above)

Mix the salt and 1 cup of water in a quart-sized jar to make a brine.

Wash and cut the carrots into sticks. It's not necessary to peel them, however, feel free if the skin is particularly rough.

Add flavors to the jar, first, to keep them from floating. Then pack in carrots making sure that the carrots are 1-inch (2.5 cm) below the top. Try to pack the carrots in tightly, or use a weight to keep them from floating above the brine.

 Add enough water to completely submerge the carrots. Be sure to leave a bit of head room for bubbling. Be sure to use a jar that will allow gas to escape during the ferment. See notes for details.

Place the carrots in a dark, room-temperature location (a kitchen cupboard is perfect). Let them ferment for 3 to 7 days. After three days the carrots will be deliciously fermented, but still crisp. They will continue to soften the longer they ferment.

Store in the refrigerator and enjoy within 1 month.

Cookies for breakfast? Yes - and it&#39;s actually a healthy choice! These simple cookies are packed with protein and fiber, low in added sugar, and easily modified with all kinds of different add-ins and variations.  They also freeze well, and are great for school lunches and snacks.

High Protein Breakfast Cookies (with 4 variations!)

rolled oats ((see note))

oat flour (or similar (see note))

tbsp chia seeds

tsp salt

banana ((approx. 3 medium bananas))

honey (or brown sugar,

tahini

eggs

cocoa powder

cherries

coconut

almonds

tsp almond extract

water

pecan pieces (or candied pecan pieces)

orange

sesame seeds

pepitas (hulled pumpkin seeds)

cacao nib pieces

hard caramel pieces ((see note))

tbsp sesame seeds

Combine the dry ingredients in a large bowl (or stand mixer bowl).  Mix thoroughly.

Add the mashed banana and liquid ingredients.  Mix well.

Add your mix-in ingredients and combine thoroughly.

Allow the batter to sit for 15-20 minutes.  Preheat your oven to 350°F (177°C).

Portion out heaping tablespoons of batter on lined cookie sheets.  Note that the cookies will not spread much.  Bake for 30 minutes.  Cool, and store at room temperature, or in the fridge for freezer for a longer term.

Top 11 school snacks recipes from across the web

The most viewed school snacks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mini Chocolate Chip Muffins

Macaroni 'n' cheese muffins

Nut-free muesli bars

25 Back to School Lunch and Snack I...

30+ Healthy School Snacks

Old Fashioned Cake Doughnut Mini Mu...

Uncrustables with Healthy School Sn...

Vegan Granola Bars (Gluten-Free)

Mini Vegan Gluten-Free Pumpkin Muff...

Fermented Carrot Sticks

High Protein Breakfast Cookies (wit...

Top 11 school snacks recipes from across the web

The most viewed school snacks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mini Chocolate Chip Muffins

Macaroni 'n' cheese muffins

Nut-free muesli bars

25 Back to School Lunch and Snack I...

30+ Healthy School Snacks

Old Fashioned Cake Doughnut Mini Mu...

Uncrustables with Healthy School Sn...

Vegan Granola Bars (Gluten-Free)

Mini Vegan Gluten-Free Pumpkin Muff...

Fermented Carrot Sticks

High Protein Breakfast Cookies (wit...

The most viewed school snacks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine