A recent survey about what Covid-19 is doing to American food habits shows that people are snacking more than usual, including:
- 41% of people under 35
- 41% of parents with children under 18
- 29% of people without children
- 26% of people age 50 and older
Does that sound like you? If the answer is yes, then as you can see, you’re not alone. So here’s a list of healthy vegan snacks that will make your noshing more nutritious. Most of these snacks can be homemade, but if you buy them at the store, just be sure to look for brands that are baked, not fried, or have low or no sugar, salt and fat. We are talking healthy, right? 😉
And then scroll down to get the recipe for my fave mini muffins. You’ll love em!
HEALTHY VEGAN SNACK IDEAS
- Air-popped popcorn (I like to season it with dried herbs and nutritional yeast, which is a dried, deactivated yeast made into nutrient-rich, cheesy-tasting flakes or powder)
- Almond Butter Stuffed Dates
- Apple or Banana Slices with Nut Butter (from almonds, cashews, walnuts and more)
- Avocado Toast with Whole Grain Bread*
- Fresh Fruit Bowl*
- Baked Blue or Yellow Corn Chips with Bean Dip or Guacamole or Salsa
- Baked Kale Chips
- Baked Sweet Potato Fries*
- Baked Veggie Chips or Slices*
- Cookie Bites*
- Dried Fruit (dates, figs, apricots, cranberries and more)
- Smoothie (or Acai) Bowl*
- Whole-grain Muffins*
- Nuts (raw or toasted walnuts, cashews, almonds, and more)*
- Raw Bars*
- Roasted Chickpeas*
- Whole-grain Crackers with Guacamole
- Whole-grain Pita Bread with Artichoke Dip, Hummus or Pesto
- Whole-grain Toast with Nut Butter (from almonds, cashews, walnuts and more)
(*You can find recipes in my Ageless Vegan book. The blueberry muffins in the picture above are in there, too!)
BANANA WALNUT MINI MUFFINS
These muffins are super moist, with just the right amount of sweetness. I like to bake a dozen on the weekend so I can have them to snack on throughout the week. And nothing beats the smell of banana muffins baking in the oven!
Preheat oven to 350°F.
- 1 1/3 cups oat flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup oat bran
- 4 very ripe bananas
- 1/4 cup safflower oil
- 1 teaspoon vanilla extract
- 2/3 cup plain, unsweetened almond milk
- 1/2 cup plus 2 tablespoons chopped walnuts
Line a 12-cup mini muffin tin with paper or synthetic cups or oil a mini muffin tin and set aside. In a large bowl, add flour, baking powder, baking soda, and salt, and whisk until thoroughly combined. Stir in oat bran until combined.
In a separate bowl, mash the bananas and add in almond milk, vanilla, and oil. Combine the banana mixture with the flour mixture and mix until just combined. Be sure not to over mix because that will lead to dry muffins. A few lumps here and there are fine. Fold in the 1/2 cup walnuts. Spoon batter into muffin cups or tin. Sprinkle remaining walnuts on top.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool for at least ten minutes and serve warm or at room temperature. The muffins can be stored in an airtight container for about a week in the fridge or and in a heavy duty freezer bag in a freezer for 2 to 3 months.
Makes 12 servings
TIPS: For oil-free muffins, omit the safflower oil. For sweeter muffins, add 1/4 cup maple syrup to the banana mixture.
I hope these vegan snack ideas and recipe will give you some healthier munching options during these quarantine times. Enjoy!