Who says kids’ treats can't be both delicious but still have ingredients that add nutritious value? As caregivers, we want to treat our little ones to something sweet without loading them up on too much sugar or unhealthy fats. By swapping out things like seed oils for healthier fats like avocado oil and using the natural sweetness of fruits, you can create fun, kid-friendly treats that taste great and keep their bodies fueled for the day. These recipes include simple swaps that let you indulge your kids' cravings in a much healthier way! However, it’s important to remember that treats should be consumed in moderation. To learn more about the difference between snack and treats, check out our article.
1. Double Strawberry Cupcakes
Ingredients:
- 3 cups of freeze-dried strawberries
- 1 cup avocado oil
- ⅓ cup plain greek yogurt
- 2 large eggs
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp kosher salt
- ¼ cup milk
For the Strawberry Frosting:
- 6 oz cream cheese, at room temperature
- 2 sticks salted butter, at room temperature
- 2 ½ - 3 cups of powdered sugar
For the Strawberry Jam
- 2 cups of frozen strawberries
- 2 tbsp maple syrup
- 1 tsp arrowroot powder
Instructions:
- Make the strawberry jam by heating frozen strawberries in a pan over medium heat until soft.
- Mash strawberries with a fork, add maple syrup and arrowroot powder and stir.
- Remove from heat and let cool.
- In a food processor, process the freeze-dried strawberries into a fine powder.
- Preheat oven to 350°F. Line cupcake pan with liners.
- In a large bowl, beat together the avocado oil, yogurt, eggs, honey, strawberry jam, and vanilla. Add the flour, baking powder, baking soda, and salt. Add about ⅔ of the strawberry powder (save the remainder for the frosting). Mix until just combined, then slowly beat in the milk until fully combined.
- Divide the batter evenly among the prepared pans. Bake for 25-27 minutes, until the tops are just set. Remove and let the cupcakes cool.
- To make the frosting: In a stand mixer, beat together the cream cheese until whipped. Add the butter and beat until light and fluffy. Add the powdered sugar, remaining strawberry powder. Beat until the frosting is light and fluffy.
- Frost each cupcake and sprinkle crushed freeze-dried strawberries!
2. Oatmeal Raisin Cookies
Ingredients:
- 1 cup whole-wheat flour (spooned and leveled)
- 1 tsp baking powder
- ⅓ cup avocado oil
- ⅔ cup packed dark-brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
- ½ cup rolled oats
- ½ cup dried raisins
Instructions:
- Preheat oven to 350°F. In a medium bowl, whisk together the flours and baking powder; set aside.
- In a large bowl, whisk together oil, sugar, egg, and vanilla.
- Add flour mixture and stir to combine; mix in oats and raisins.
- Using two tablespoons of dough per cookie, roll into balls; place on two baking sheets lined with parchment paper, 1 ½ inches apart.
- Bake for 15 to 17 minutes until lightly browned, rotating the sheets halfway through. Cool 5 minutes on the sheets and then transfer cookies to a wire rack to cool completely.
3. Zucchini Bread
Ingredients:
- Avocado spray, for greasing pan
- 1 ¾ cups oat flour
- ¾ tsp baking powder
- ¾ tsp baking soda
- ¾ tsp kosher salt
- 1 tsp ground cinnamon
- 2 large eggs
- ⅓ cup avocado oil
- ½ cup light brown sugar, packed
- ⅔ cup coconut sugar
- 2 tsp vanilla extract
- 1 ½ cups shredded zucchini, packed
Instructions:
- Preheat the oven to 350°F. Spray the inside of a 9-by-5-inch inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In another medium bowl, whisk together the eggs, oil, brown and coconut sugars, and vanilla. Stir in the zucchini. Add the wet ingredients into the dry ingredients and mix just until combined.
- Transfer the mixture into the prepared loaf pan. Bake for 55 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out with a few crumbs. Allow the loaf to cool in the pan for 10 minutes, then remove it and place it on a wire rack to cool completely before slicing. Store any leftover bread covered at room temperature for 3 to 4 days, or in the refrigerator for up to 1 week.
4. Raspberry Crumble Bars
For the crumble base and topping:
- 1 ½ cups of oat flour
- 1 cup old-fashioned rolled oats
- ¼ cup packed brown sugar
- ¼ cup coconut sugar
- ¼ tsp baking soda
- ¼ tsp salt
- 8 tbsps melted butter
- 1 tsp vanilla extract
For the raspberry filling:
- 3 heaping cups of fresh or frozen raspberries
- 3 tbsps pure maple syrup
- 1 tbsps arrowroot powder
Instructions:
- Preheat oven to 350°F. Line an 8x8 inch pan with parchment paper and spray with nonstick cooking spray. Set aside.
- Make the crumble base and topping: In a large bowl, use a fork to mix the oat flour, oats, coconut and brown sugar, baking soda, and salt. Add melted butter and vanilla extract and stir until a nice crumble forms and dough begins to clump together.
- Place 1 ¾ cups of the mixture into the prepared pan and place the remaining mixture into the fridge (the remaining mixture will be used for the topping). Use your hands to evenly press the dough to the bottom of the pan.
- Next, prepare the raspberry filling: place a medium pot over medium heat. Add the raspberries, maple syrup, and arrowroot powder. Use a wooden spoon to gently press and break down the raspberries a little.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 3-5 minutes, or until the mixture thickens and coats the back of a wooden spoon. Pour it over the crust and use a spoon to spread it evenly across the base.
- Take the remaining topping out of the fridge. Sprinkle the topping over the filling.
- Bake for 30 minutes, or until the filling is bubbly and the topping is golden. Let the bars cool completely on a wire rack before transferring them to the fridge to chill. The bars are delicious served either at room temperature or straight from the fridge.
