Healthy Snacks for Toddlers
While a steady diet of popsicles and ice cream sounds fun, that’s likely not how you want to feed your kids all summer. With summer’s abundance of fresh fruits and vegetables and plenty of downtime for snacking, getting kids to eat healthy has never been easier.
And if you do overindulge in a little sugar every now and then? Well, that’s what pool days are for!
Here are some easy, healthy snack ideas that require minimal prep but offer maximum impact for filling hungry bellies. After all, when are they ever not hungry?
Easy Grab and Go Snacks

  • Fruit and Cheese Kabobs (use drink stirrers instead of toothpicks)
  • Hummus with Crackers (or with pretzels/baby carrots/sliced cucumbers)
  • Ants on a Log (celery with peanut butter and raisins)
  • Energy Bites
  • Peanut Butter Banana Sandwiches (slice bananas, top with peanut butter and another banana round, freeze)
  • Watermelon Slices (or chunks for little fingers)
  • Poolside Dip with Fresh Fruit

If you’re counters are overflowing with great summer harvest, like zucchini, but you struggle to get the kids to eat it, try this recipe. It’s an easy way to sneak in veggies and fruit, plus these muffins are a great breakfast or snack anytime of the day.
Zucchini-Blueberry Mini-Muffins
3 eggs
1/2 c brown or granulated sugar
1 c honey
2 c grated zucchini
3 tsp vanilla
2 c all-purpose flour
1 c whole-wheat flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
3 tsp cinnamon
In a large bowl, combine all wet ingredients including zucchini. In another, smaller bowl combine the dry ingredients. Sift the dry into the wet. Fold in blueberries (2 c) or chocolate chips (2 c) or some of both. Divide into muffin tins, filling 2/3 full. Bake at 350 degrees for 30 minutes or until muffins are golden brown. You want a knife inserted in the center to come out clean.
Yield: 24 regular muffins or 48 mini muffins
What are your favorite healthy summer snacks?