Healthy After School Snacks Ideas! – superfitbabe

This was the first fan-requested video! ❤ As requested by the lovely Kendal Johnston, here are some healthy after school snack recipes! I actually never planned on making these types of videos because I think there are waaaaaayyyy too many of them out there that I’d be stealing ideas without knowing it. But it is true that sometimes it’s hard to figure out some creative ideas for healthy snacks, so why not?


I tried my best to be pretty creative with these recipes. I love them all so much! All of these are single-serving, minus the carrot cake cupcakes and the superfood popcorn which are made for sharing!

1. Superfood Popcorn

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Gasp, popcorn is HEALTHY?! To answer that question, yes it is, but it’s a favorite whose health benefits have been clouded by the trans-fat margarine added at movie theaters and certain brands. That’s why you should always pop your own at home or get a brand that has zero trans-fat and minimal fatty ingredients. I like the Orville Simply Salted popcorn.

To make your popcorn even healthier, top it with superfoods! I used raw cacao powder, carob chips and ground chia but the possibilities are endless! Okay, okay, I know this isn’t creative. But I believe what you top it with is what makes this fun and enjoyable. It’s like froyo. You start off with a base and then the sky’s the limit. Um, why do students love it so much then? Because it’s completely free of instructions and measurements–that is, if you’re not paying for the froyo. Then you kind of have to keep weight in consideration!


  • 2 TBSP unpopped popcorn kernels or 1 bag of trans-fat free microwaveable popcorn
  • Toppings of choice:
    • 1 TBSP chia powder
    • 1 TBSP raw cacao powder
    • 1 TBSP carob chips

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  1. Microwave the popcorn for 3 minutes. If using the stovetop, pop according to directions.
  2. Top with superfood goodies and share!

Other delicious combo ideas (that sound sinful :D) :

  • Cheesy Veggie Medley: kale chips + dehydrated sweet potatoes + other veggies + grated cheese + pepper + sea salt
  • Caramel Coffee: date caramel sauce (dates + almond milk) + coffee beans
  • Tropical Goodness: coconut shreds + goji berries + blueberries + chia seeds + pineapple
  • Sneaky Protein: unflavored protein powder + grass-fed beef jerky + cayenne + chili sauce like Sriracha or Tabasco
  • Peanut Butter: PB2 or melted peanut butter + crushed peanuts + cacao nibs or chocolate chips + maca powder
  • Holiday Popcorn: vegan marshmallows + Let’s Do Sprinklez + cinnamon + pumpkin pie spice + nutmeg + almonds + melted dark chocolate + allspice
  • And many more…

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2. Carb-Love Fries

Carrots and sweet potatoes are my favorite carby vegetables. The carrot fries is a super nutritious, filling and hearty dish for the person who isn’t into sweets while the cinnamon sweet potato fries are just….LOVE.

As you can see I went a bit crazy with the spices, but hey, it got the job done! I didn’t include any precise measurements because they are to everyone’s preferences. From eye-balling it, I think I used a total of a bit more than a tablespoon of savory spices and a tablespoon of cinnamon and allspice.


  • 3 medium-large carrots
  • 1 medium-large sweet potato
  • Cajun seasoning, curry powder, Mrs. Dash for carrot fries; cinnamon and allspice for sweet potato fries
  • Opt: Stevia, olive oil or coconut oil for crispiness, and dipping of choice such as tahini, hummus, guacamole or Sriracha (my favorite!!!)

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  1. Preheat your oven to 350F.
  2. Chop your veggies into sticks and wedges.
  3. Lightly steam your veggies for at least 2 minutes to soften them.
  4. In separate areas of the tray or in a separate plate, toss your carrot fries in cajun seasoning, curry powder and Mrs. Dash. Repeat with the sweet potato in cinnamon and allspice.
  5. Bake on a nonstick pan with parchment paper or silpat sheet for 10-12 minutes.
  6. Enjoy with your desired dip.

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3. Apple Donuts

This is probably most common after school snack I’ve seen on YouTube from other videos. Raw apple donuts or apple bagels are nothing new, but there’s a good reason why! They’re filling, creative and super delicious! I wanted to bring a basic back to life. Of course, you can use donut peaches or nectarines as well! If you’re raw, don’t use yogurt and follow the substitutions below!

Apple Donuts


  • 1 apple
  • Desired yogurt to frost (you will probably use 1/2 a cup); I used Fage but you can use coconut yogurt, soy yogurt, plain, Elli Quark or Siggi’s!***
  • Peanut butter or any nut butter
  • Raspberries and blackberries
  • Opt: coconut, blueberries, carob chips, goji berries, mulberries, chia seeds, cinnamon, whipped cream, pumpkin pie spice, etc.

***Substitutions: Raw vegans can use fresh fig jelly, mashed berries, mashed banana or cashew cream!


  1. Wash your apple and pat dry.
  2. Chop your apple into disks and carefully slice a circle in each.
  3. Spread Greek yogurt onto apples and top with berries and other condiments!


4. Carrot Cake Cupcakes (with a secretly healthy frosting!)

Gluten free, paleo, can be made vegan, these cupcakes were perfection! For 3 mini muffins they were really moist, sweet and had bits of crunchiness from the walnuts and carrots! You can add in more or less of the filling and frosting if you desire, of course, so measurements don’t have to be exact with those.

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RECIPE (makes 5-6 medium or 10 tiny cupcakes)

  • 1/2 cup egg whites or 1/2 cup flax or chia eggs
  • 1/3 cup almond or coconut milk
  • 1/2 tsp vanilla extract
  • 2 TBSP coconut flour
  • 1 TBSP shredded carrot
  • 1 TBSP crushed walnuts
  • 1 TBSP shredded coconut
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp ginger
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • Sweetener to taste such as Stevia or Truvia
  • Opt: raisins, pinch of cacao, flax seeds, chia seeds, nut butter, molasses, more carrots, etc.

RECIPE (frosting)

  • 1 cup yogurt of choice: can be Greek, soy, coconut, Siggi’s or Elli Quark!
  • Stevia to taste
  • 1/2 tsp vanilla extract
  • 3/4 tsp cinnamon, less or more if you prefer
  • Opt: honey, peanut butter, etc.



  1. Preheat the oven to 350F. If using an electronic muffin maker, power it and spray with nonstick spray.
  2. Mix all dry ingredients. Slowly pour in wet, including coconut milk.
  3. Stir in carrot shreds and coconut well until the consistency is thick.
  4. Pour the batter into the muffin tins or in a sprayed muffin tray.
  5. Bake for 12-15 minutes, or cook for 10 minutes in the muffin maker.
  6. While the batch bakes, make your healthy frosting by mixing yogurt with spices and sweetener together.
  7. Frost your cupcakes when done and enjoy!

I personally chose to omit raisins because I don’t really like how they taste, but if you want a even better carrot-cake feel, add them. A good snack size should be around 1-2 medium or 3-4 mini frosted muffins. You can omit the frosting but it’s highly recommended!

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5. Double Chocolate Chip Microwave Cookies

These are an old favorite with a little twist! I added raw cacao powder and replaced the banana with some sweet potato, and let me tell you that it was DA BOMB! Then again, chocolate makes everything better 😛

I’m thinking of making different batches in the future such as cinnamon roll, peanut butter, oatmeal raisin, ya know, all the other ah-mazing flavas.

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  • 1/2 cup egg whites or 1.5-2 TBSP chia powder
  • 1/3 cup water or almond/coconut milk
  • 1 TBSP mashed sweet potato, peeled
  • 2 TBSP coconut flour
  • 1 TBSP cacao powder
  • 1/4 tsp baking powder
  • Stevia or any other sweetener
  • 1/4 cup water or almond/coconut milk
  • 1 TBSP carob chips, cacao nibs or dark chocolate chips


  1. Rinse your sweet potato and pat it dry.
  2. Cut a small portion of a sweet potato, about the size of your thumb.
  3. Microwave the tiny potato piece for 45 seconds.
  4. Carefully peel your sweet potato and mash with a fork.
  5. Mix all dry ingredients thoroughly.
  6. Slowly combine wet ingredients together and stir well with a fork or a whisk until the sweet potato has evenly distributed itself.
  7. Spray or brush a microwave-friendly plate with nonstick spray or coconut oil and scoop tablespoons of batter onto the plate.
  8. Crush your carob chips in halves or quarters and put into the little cookies.
  9. Microwave for 4 1/2 minutes and enjoy!


This was super-duper fun to film and edit for the blog! I hope you enjoyed the video, and if you did give it a thumbs up and comment more video ideas! It means so much to me when you reach out!

Happy Friday!


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