Healthy Toddler Snacks

I have written about healthy toddler recipes, baby food recipes, and kid-approved recipes previously but now I have a picky eater in my toddler and getting creative to get her to eat can be tricky. I figured there are many other mommas out there with this exact problem…am I right or am I right? Haha.

The thing about it is, I don’t have time to make gourmet meals daily and when I do, she doesn’t eat them anyways. So…what is a momma to do? I am a fan of meal prepping for myself, making meals ahead of time so that I can grab and go on those crazy days, saving me time and money. So I put that same concept into action for my toddler. If I meal prepped for her, I could grab and go the things I know she will eat and I on’t waste time trying to make or find something she will actually eat.

Here are 5 snacks my daughter (age 23 months) will gobble up and I have no guilt because they are healthy.

Peanut Butter Toast. Obviously checking for a nut allergy prior to making and eating this snack is a must but my daughter (23 months) LOVES this snack. I can make it in the morning, put it in the fridge (TIP: When Peanut Butter is in the fridge, it hardens a bit, making this snack less messy), and grab it when needed. Have a banana on hand, chop that bad boy up and place it on top for an extra healthy snack.

Cut Up Fruit/ Veggies. I pre-cut apples and pears (her two favorite) and place them in small individual serving baggies or containers and place them in the fridge. She also really likes shredded carrots and chopped cucumbers. When she is ready for a snack, I can grab one of those and hand it to her. Makes life easier than stopping what we are doing to cut fruit up.

Homemade Granola Bars. I make these once every two weeks and they last if sealed in a container and placed in the fridge. She LOVES these and I can add all sorts of yumminess like flax seeds, dried fruit, almonds, dates, etc. Here is the recipe I use: https://minimalistbaker.com/healthy-5-ingredient-granola-bars

Chopped Dates. I know this sounds strange for a toddler snack but she LOVES these and I have told her they are “candy” because they taste just like candy. So, after a few chops on the cutting board, I place them in a container with a single serving (baggies do NOT work well here…I recommend a toddler-friendly container that snaps shut).

Banana Zucchini Muffins with Blueberries. These muffins make for a delicious breakfast, snack, or lunchtime component. Store in an airtight container in the fridge for up to 3 days or in the freezer in a zip top freezer bag for up to 3 months.

INGREDIENTS IN BANANA ZUCCHINI MUFFINS:

• 1 cup mashed banana (from 2 very ripe bananas)
• 1 cup grated zucchini, packed and squeezed very dry (about 1medium zucchini)
• 1/2 cup milk (dairy or nondairy)
• 1/4 cup butter, melted and cooled slightly
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cup whole wheat flour
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 cup fresh or frozen blueberries

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HOW TO MAKE BANANA ZUCCHINI MUFFINS WITH BLUEBERRIES STEP BY STEP

INSTRUCTIONS:

1. Preheat the oven to 400 degrees F and grease a standard muffin tin well with nonstick spray. 
2. Add the mashed banana, grated zucchini, milk, butter, eggs, and vanilla extract to a medium bowl. Stir gently with a spatula.
3. Add the flour, sugar, baking powder, and cinnamon. Stir gently to combine.
4. Stir in the blueberries gently.
5. Divide the batter among the prepared muffin tin. You’ll use about a heaping 1/4 cup in each muffin cup.
6. Bake for 22-28 minutes or until a cake tester inserted into the center comes out cleanly and the muffins are golden brown around the edges. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely, running a knife around the edges to loosen if needed.
7. Serve at room temperature, warmed slightly, or chilled.

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NOTES

To make these gluten-free, use cup for cup gluten-free flour blend.

To make these dairy-free, use nondairy milk and melted coconut oil instead of butter.

To make these egg-free, omit the eggs and add 1/4 cup additional milk.

Use very ripe bananas with brown spots for the best flavor.

Use fresh or frozen blueberries. Fold them in gently to the batter.

These muffins are not very sweet. If you prefer sweeter baked goods, consider using 1/3 cup brown sugar or topping with a drizzle of honey.

TIP: Squeeze the zucchini really well to ensure that the batter isn’t too wet. You can even squeeze it with a towel after you get most of the moisture out if you want.

• To make these gluten-free, use cup for cup gluten-free 1 to 1 flour blend.
• To make these dairy-free, use nondairy milk and melted coconut oil instead of butter.
• Use very ripe bananas with brown spots for the best flavor.
• Squeeze the grated zucchini well with your fingers to release as much liquid as you can.
• Use fresh or frozen blueberries. Fold them in gently to the batter.
• These muffins are not very sweet. If you prefer sweeter baked goods, consider using 1/3 cup brown sugar or topping with a drizzle of honey.