Sherwood Park News has reported:

As the school year gets underway, sports, activities and hungry children and teenagers return to the schedule. Snacks can bridge the time between meals and provide young people with energy and nutrients for learning, activities and growth, says Kathryn Howden, executive director of the Strathcona Food Bank and a registered dietitian (RD).

A healthy snack can be simple: choose whole foods when possible, aim to include two food groups and add at least one healthy component, such as whole grains or extra fruit and vegetables. Keeping cut vegetables in the fridge makes it easy to serve them with dip while preparing dinner.

Other options include whole-grain, lower-sugar cereal with milk, which provides protein and calcium. Many cereals are fortified with vitamins and minerals, and the combination can work as a late-night snack. Apple slices with peanut or seed butter, cheese with whole-grain crackers, and yogurt with fruit are also suggestions.

A fruit and yogurt smoothie can include vegetables such as a handful of spinach, grated carrot or a little avocado. Popcorn is another whole-grain choice; serve it plain or lightly buttered. Homemade muffins can be baked in batches, frozen and taken out as needed.

The suggested easy banana muffins call for 2 cups flour, ¼ cup sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, a pinch of salt, 3 to 4 medium ripe bananas, mashed, ½ cup melted butter, ¼ cup milk, 2 eggs and, optionally, ¾ cup chocolate chips.

To make them, combine the dry ingredients, mix the wet ingredients separately, then fold them into the dry mixture just until combined. Fold in chocolate chips if using, divide the batter among 12 lined muffin cups and bake at 350°F (175°C) for about 25 minutes.