When it comes to healthy snacks, Hilary Stiebel—a Wilmington mother of two who provides food to people in need through her job as programs manager at the Delaware Valley’s Philabundance—aims to keep things simple.
“I encourage food in its most natural state—vegetables dipped in tasty toppings like hummus or guacamole, or apples drizzled with honey, nut butter or cinnamon,” she says. “Kids get a big kick out of any dip or seasoning.” Here, she shares her spin on another simple favorite recipe from wellplated.com.
Oatmeal Peanut Butter Banana Muffins
What you’ll need:
- 2 to 4 ripe bananas
- 2 cups old-fashioned oats
- 1 cup plain Greek yogurt
- 2-3 tablespoons honey
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon pure vanilla extract
- 1 pinch of salt
- Optional: Up to 1/2 cup chocolate chips, nuts, seeds or dried fruit to mix in
- Preheat oven to 400 F
- Grease or line muffin tin
- Place all but the optional ingredients in a blender or food processor. Blend on high until batter is smooth and oats are mostly broken down.
- Stir in the mix-ins by hand. (If batter is warm or you do not want chocolate chips to melt, wait and add at the end.)
- Divide batter among muffin cups, and fill 3/4 of the way.
- Bake for 15 minutes. (Take out at 10 and add chocolate chips on top to set for the last five minutes.)
- Let cool—then enjoy!
- Serving size: 1 muffin
- Calories: 120
- Fat: 4 grams
- Saturated fat: 2 grams
- Cholesterol: 36 milligrams
- Carbohydrates: 20 grams
- Fiber: 1 gram
- Sugar: 6 grams
- Protein: 6 grams
Published as “Parent Tested, Kid Approved“ in the Spring/Summer 2020 issue of 302Health magazine.