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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

Frozen Blueberry Yogurt Clusters1 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)

Mini Pizzas3 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)

Mini Omelettes4 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)

Mini Broccoli 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)

Mini Blueberry Pancakes 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

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About Meagan Sabich

Meagan Sabich
Meagan Sabich grew up in Las Vegas, NV and moved to Reno in 2004 to attend the University of Nevada, Reno. Since then, she has called Reno her home. She's a former corporate girl who worked for Microsoft and Facebook, before turning in her work badge to be a stay at home mom and wife for her two girls, Sophie and Sadie, and husband Mike. Meagan is an avid cook and very passionate about food. When she gets free time she likes to blog about her cooking adventures on her blog at Waist Not, Want Not, or share recipes for Reno Moms Blog Feed the Fam Series. Meagan is very passionate about fitness and enjoys yoga, zumba and weight training.

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