Many parents would love it if their child's favorite sandwich were whole grain sourdough bread loaded with hummus and lots of vegetables, but unfortunately, reality is often quite different :)) A fresh bun filled with salami and ham will likely remain unbeatable. So what can we do to encourage kids to eat a little more varied meals during the day? Offer them snacks that are richer in fiber, vitamins, and minerals than just a simple salami sandwich. The best options are those sweetened naturally with fruits (like banana, apple, or dates), and made with whole grain flours (or oatmeal, ground almonds, or hazelnuts). This way, we can ensure that these little treats provide sustained energy rather than a quick sugar spike.

We’ve brought you two recipes that every kid will love: an apple-oat muffin and an almond butter American pancake. Both can be easily prepared the day before, travel well, contain minimal natural sweeteners, and are packed with important minerals to help kids stay focused and energized throughout the day.

Almond Butter American Pancakes

Ingredients (for 15 pancakes):

• 80 g Mendula Almond Butter
• 1 egg
• 250 ml milk or almond/other plant-based milk
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 140 g spelt flour
• 2 tsp baking powder
• ½ tsp salt
• Blueberries, maple syrup, and almond butter for serving

Preparation:

1. Mix the flour, baking powder, and salt together.
2. In another bowl, whisk together the milk, egg, vanilla extract, and maple syrup, then add the almond butter and mix well.
3. Pour the wet ingredients into the dry ingredients and mix until combined.
4. Heat a skillet, add a little oil, and scoop about 2 tablespoons of batter per pancake.
5. When bubbles form on the surface and the edges start to set (about 1.5–2 minutes), flip and cook for another 1–1.5 minutes.
6. Top your pancake stack with almond butter, pile on blueberries, and drizzle with maple syrup.

Almond-Apple Muffins

Ingredients (for 12 muffins):

• 120 g Greek yogurt
• 100 g Mendula Almond Cream
• 2 eggs
• 60 g maple syrup
• 1 tsp vanilla extract
• 100 ml almond milk
• 1 sweet apple, peeled and grated
• 180 g oats
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon

Preparation:

1. Preheat the oven to 175°C (fan setting) and line a muffin tin with paper liners.
2. Mix all the dry ingredients in a bowl.
3. In another bowl, lightly beat the eggs, add the milk, and stir. Then add the other wet ingredients. When smooth, add the grated apple.
4. Gradually fold the dry ingredients into the wet mixture.
5. Divide the batter evenly among the 12 muffin cups and bake for about 30 minutes. Check with a toothpick for doneness.