• Music By The Season

Music, Snack & Play Recipes

Updated: Dec 26, 2019

Hi everybody! I will be posting some of the recipes that I have used for the snack portion of my Music, Snack, and Play classes. Please feel free to share any kid-friendly recipes that you have had success with by using the form at the registration page of this site!

Oatmeal Muffins

2 eggs

2/3 cup brown sugar

1/2 cup vegetable oil

1/2 cup milk

1 cup all-purpose flour

3/4 cup instant oatmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1 (large) pinch salt

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.Whisk eggs, brown sugar, vegetable oil, and milk together in a bowl until smooth.Stir flour, oatmeal, baking powder, baking soda, and salt into wet ingredients to form a batter. Fill the prepared muffin cups with batter.Bake in preheated oven until tops are golden brown and an inserted toothpick comes out clean, about 20 minutes.

Cocoa Muffins (Aunt Bonnie's Wacky Cake recipe from How It All Vegan)

1 1/2 cups flour

4 tbsp cocoa powder

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup (I use less) dry sweetener

1 1/2 tsp vanilla extract

1tbsp vinegar 5 tbsp oil

1 cup cold water (I use soy milk or regular milk)

Preheat oven to 325 degrees F. In a large bowl stir together the flour, cocoa powder, baking powder, baking soda, and salt. Add the sweetener, vanilla, vinegar, oil and water and mix together gently until "just mixed". Pour into a 12 muffin tin and bake for about 20-25 min or until a fork comes out clean.

Banana Cocoa Vegan Muffins:

1 1/4 cups flour

1 cup oatmeal

1/2 cup brown sugar (firmly packed)

1/3 cup cocoa

1 tablespoon baking powder

1/4 teaspoon baking soda

2-3 ripe bananas (mashed)

1/2 cup soy milk

1/3 cup vegan margarine (melted)

1 teaspoon vanilla extract

Pre-heat oven to 400 degrees and line or grease a muffin pan. In a large bowl, combine the flour, oatmeal, brown sugar, cocoa, baking powder, and baking soda. In a separate bowl, whisk together the bananas, soy milk, vegan margarine, and vanilla. Combine with the dry ingredients and stir just until the ingredients are combined.

Fill each muffin about 2/3 full with batter. Bake for 20 to 25 minutes, or until an inserted toothpick comes out clean. Let the muffins cool before removing the muffinsfrom the muffin tin.

Colette recommends:

(Colette - Fonsie's grandma - has introduced us to both of the following delicious cookies at our Music, Snack, & Play classes. Thanks Colette!)

Pumpkin cookies:

1/2 cup shortening

1 cup white sugar

1 cup pumpkin puree

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon baking soda 1 teaspoon baking powder

1 teaspoon ground cinnamon

1 1/2 cups butterscotch chips

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream the shortening and sugar. Stir in the pumpkin and vanilla. Sift together the flour, salt, baking soda, baking powder, and cinnamon; stir into the creamed mixture. Then mix in the butterscotch chips. Drop dough by teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks. (from:


Old Mill Oatmeal Cookies:

3/4 cup butter, softened

1 cup lightly packed brown sugar

1/2 cup granulated sugar

1 egg

2 tbsps water

2 tsps vanilla

2/3 cup all purpose flour

3/4 tsp baking soda

1 tsp cinnamon

3 cups Old Mill oats

1  1/2 cups raisins (or raisins/cranberries/chocolate chips)

Cream butter, sugars, egg, water and vanilla together on medium speed mixer until light and fluffly. Combine flour, soda and cinnamon. Add to creamed mixture, beating on low speed until blended. Stir in oats. Mix in raisins. (Or divide dough in half and add raisins to one half and chocolate chips to the other). Drop dough by heaping spoonfuls onto greased (or parchment lined) baking sheet. Press flat for crisp cookies or leave mounded for chewy cookies.

Bake at 350F for 12 - 15 mins. or until edges are golden brown. Don't over bake.

Makes 30 large cookies (from:

Violaine recommends:

Black Bean Brownies

1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining) 2 tbsp cocoa powder (10g) 1/2 cup quick oats (40g) 1/4 tsp salt 1/3 cup pure maple syrup, honey, or agave (75g) Pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)

1/4 cup coconut or vegetable oil (40g) 2 tsp pure vanilla extract 1/2 tsp baking powder 1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)

Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies.

Tobias recommends:

Pumpkin Bread

1 2/3 cups flour – I used half wholewheat and half unbleached 3/4 cup brown sugar 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ground cloves 1/4 tsp cardamom 2 large eggs, room temperature 1 cup pumpkin puree (canned, or roast quartered pumpkin at 170°C until tender, 30–45min, remove skin and blend until smooth; freeze leftover) 1/2 cup canola oil 1/2 cup water 1/2 cup walnuts, crushed/crumbled

Preheat oven to 350°F/175°C. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts. Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.



Montreal, Quebec, Canada

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