5 Super Easy, Freezable, and Healthy Muffin Tin Snacks for Kids

I don’t like to buy very many convenience foods. For the most part, they aren’t very healthy and some of them can be quite expensive. At the grocery store, I mostly shop the peripherals and steer clear of the junk aisles. I stock up on fresh produce, meats, grains, eggs,  and dairy for the most part. Just because I don’t buy convenience food, doesn’t mean I don’t like convenient food, especially when I have a hungry toddler whining for snack. I’m not kidding you when I say my 3 year old could be the poster child for a Snickers Bar commercial. She turns into something that resembles an angry wild boar when she is hungry. I can’t blame her, she definitely inherited that trait from me. To combat these times of hunger, I like to keep healthy homemade snacks on hand… even better if they are snacks I can make ahead and freeze. Here are 5 super easy, freezable, and healthy snacks you can make ahead to help you reduce the number of convenience foods you buy. Enjoy!

 

Frozen Blueberry Yogurt Clusters

1 1/2 cups blueberries

1/2 cup yogurt

2 tbsp. honey

Mix ingredients together in bowl. Spoon contents into a mini muffin tin. Freeze. Once frozen you can store in a Ziploc bag in the freezer.

 

 

 

 

 

Mini Pizzas (makes 12)

3 medium sized flour tortillas

leftover marina or spaghetti sauce

1/2 cup of cheese

1/2 cup of your favorite toppings

 

Use a round dough cutter, or a can of canned goods to cut rounds from the tortillas. I can get four rounds from each tortilla. Place the tortilla in a regular sized muffin pan, spoon on marinara sauce, sprinkle with cheese and add your favorite topping. Bake at 350 degrees for 10-12 minutes. Let cool and store in a Ziploc bag in the freezer. Use microwave or toaster oven to reheat.

 

 

Muffin Pan Omelettes (makes 12)

4 eggs

1/4 cup of milk

1/3 cup shredded cheese

1/3 cup of filling of choice (I used mushrooms and tomatoes)

 

In a bowl, whisk together eggs and milk. Stir in cheese and filling. Grease a regular sized muffin pan. Fill each cup 1/2 way with egg mixture. Bake at 350 for 16-17 minutes. Let cool and store in a Ziploc bag in the freezer. Use microwave to reheat.

 

 

Mini Broccoli Bites (makes 12 mini bites)

2/3 cup broccoli, finely chopped

1 piece of loaf bread, cubed

1 egg

1/2 cup cheddar cheese

 

Mix ingredients in a bowl. Spoon into a greased mini muffin pan. Bake at 350 degrees for 12 minutes.  Let cool and store in a Ziploc bag in the freezer. Use microwave or toaster oven to reheat.

 

 

Mini Blueberry Pancake Bites (makes 12 mini bites)

 1 cup prepared pancake mix

1/4 cup blueberries

 

Grease a mini muffin pan. Fill cups 1/2 way with pancake mix. Place 2 blueberries in each cup. Bake at 350 degrees for 10-12 minutes.  Let cool and store in a Ziploc bag in the freezer. Use microwave to reaheat