{video} Best travel snacks for kids + Very Berry Oatmeal Muffins

June 11, 2013

Summer travel season has begun and I’ve got three healthy snack tips, a snack shopping list and one killer muffin recipe that will save the travel day. Check out today’s video covering the best healthy travel snacks for kids, including my favorite store-bought snacks and my hearty, freezer-friendly Very Berry Oatmeal Muffins.

OneHungryMama very berry oatmeal muffins

Grab the muffin recipe after the jump and then give a shout: What are your favorite healthy travel snacks for kids?

Very Berry Oatmeal Muffins
(Can be shared with kids 10+ mos)
Makes about 1 dozen muffins

1 cup flour
1/2 cup rolled oats (do not use “thick cut” oats)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter (4 tablespoons), room temperature
1/4 cup sugar, plus extra for sprinkling
1 egg, room temperature
1/2 cup plain yogurt
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon vanilla extract
1/4 teaspoon lemon extract (optional)
1 cup berries of choice, fresh or frozen

1. Preheat oven to 350 degrees. Line a tin with paper muffin tin liners; set aside. In a medium bowl, whisk together flour, oats, baking powder, baking soda, and salt.

2. In the bowl of a stand mixer fitted with the whisk attachment or using a hand mixer, cream together butter and sugar. Add the egg and mix to combine. Add half of the flour mixture, then the yogurt and, finally, remaining flour mixture; mix in each until just combined before adding the next.

3. Using a wooden spoon, stir in lemon juice, vanilla extract and lemon extract. Then gently fold in berries.

4. Add batter to the muffin tin, filling each well about 3/4 of the way. If desired, sprinkle some sugar on top. Place in oven and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Allow muffins to cool in tin for about 5 minutes before transferring them to a rack to finish cooling. If freezing these, make sure that muffins are completely cooled before putting them in a ziplock bag and placing them in the freezer where they will keep for up to 3 months.

*Note: These are a great early finger food sweet! If your child is able to manage soft chunks before 10 months, feel free to share these earlier than my recommended age. No matter how old your eaters, be sure to serve an age-appropriate bite and serving size. While comparatively low in sugar, these are still sweet and a little will go a long way with wee ones.

5 Responses

  1. i made these today and they were brilliant! thankyou.

    i used brown rice flour and quinoa flakes and it turned out beautifully.


    jen x

  2. Ashley says:

    Made these twice now, they’re amazing for being lower in sugar and fat than most of my muffin recipes.

  3. One Hungry Mama says:

    so glad that you like them, ashely!

  4. One Hungry Mama says:

    love your substitutions, jen. glad that they works out. i might have to try your version!!

  5. Andrea says:

    Can you substitute whole wheat flour for the plain flour? I’m not a baker, I know nothing about how different flours affect taste, texture etc. Thx!

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