Healthy Snack Recipes

‘Healthy snacks’ seems to be a misnomer. Aren’t snacks supposed to be unhealthy?

Well, not necessarily – and we have a list of healthy snack recipes to persuade you that it is possible to eat healthily between meals…

Banana Nut Muffins

These moist, naturally-sweetened banana muffins are gluten free and dairy free and contain no added sugars or sweeteners – just the natural sweetness of banana.


Blueberry muesli loaf


This delicious and wholesome blueberry muesli loaf cake is a bit like banana bread, but the addition of blueberries and muesli make it especially delicious. It’s perfect for lunch boxes or after school snacks.


Peach Homemade Greek Yogurt

Fruity yogurt is a tasty and convenient snack, but the cartons found in stores — both naturally and artificially flavored — are typically very high in sugar, clocking in at up to 40 grams per serving. The fruit is often swimming in high-fructose corn syrup and other sweeteners, which offset the health benefits of yogurt, such as its stomach-soothing live cultures and protein. This made-from-scratch recipe cuts the sugar count down, leaving it to the peaches to sweeten the treat.


Raspberry Chia Breakfast Bar Recipe


The sweet raspberry chia jam perfectly complements the nutty oatmeal base. Make these gluten-free bars before the week begins and you’ll have a scrumptious breakfast (or snack!) on hand all week long. Set the jam aside to thicken in a separate bowl for about 15 minutes while you prepare the bars.


Healthier Lemon Artichoke Dip


This recipe and photo were created by contributor Kelli Dunn of The Corner Kitchen. Learn more about Kelli and this recipe by checking out her accompanying post. Is it just me, or does it seem like dips gets a bad rap?




Place chick peas and 6 cups of water into a saucepan and bring to boil. Puree chick peas in a blender or food processor. Slowly add 3/4 – 1 cup of water until a smooth creamy consistency is reached to your liking.


Spiced Sweet Potato Wedges

Spoon into a large bowl and stir in the lemon zest and juice, and the oil. Add the potatoes and toss together. Arrange, skin-side down, on 2 baking trays and bake for 30–40 mins until soft inside and crisp on the outside.


Leave a Comment