Back-to-school season is upon us, and it’s time to start thinking about packing lunches and snacks that are delicious. Instead of filling your kids’ lunchboxes with processed snacks, why not bake some homemade treats that they’ll love?

This recipe roundup features a variety of baked goods that are perfect for back-to-school, with the added bonus of being margarine-free. From cookies and muffins to twists and babkas, these recipes are sure to satisfy your kids’ sweet tooth. Plus, nothing beats the comfort of a home-baked treat made with love by a caregiver.

Happy baking!

1. Cookies and Cream Cheesecake Muffins by Vera Newman

One of my favorite things about this recipe is that it doesn’t require an electric mixer. I know, it’s hard to believe. This muffin batter is my base muffin recipe that works with any topping, such as fruits, dried fruits or chocolate chips. It’s not super sweet, which really works nicely with any add-ons. I love the surprise factor you get from the cheesecake filling.

2. Strawberry Jam-Laced Cookies by Faigy Murray

The small bits of jam laced throughout the cookie add so much! I love strawberry, but feel free to use any flavored jam.

3. Healthy Pumpkin Muffins by Lauren Allen

I love having a mini muffin to enjoy with my coffee on Shabbos mornings, and this one keeps my blood sugar steady while also delivering a ton of fiber, healthy fats, and protein!

4. Cake-Mix Cream Cheese Cookies by Chanie Nayman

Next to no mess, little kids can roll the cookies, and the change from classic pareve baked goods is the real treat here.

5. Mini Cinnamon Twists by Dorit Teichman

6. Fudgy Chocolate Cupcakes by Leah Klein

This simple chocolate cupcake recipe, made from everyday ingredients, will become your new basic!

7. Confetti Sprinkle Cupcakes by Leah Klein

These soft and moist cupcakes are exceptional! I guarantee this will become your kids’ favorite recipe for their Siyums and parties.

8. Ooey Gooey Oat Bars by Leah Setton

I came across this recipe a while back and instantly fell in love with it — and you will too! The combination of a chewy crust, crumbly brown sugar filling, and oozing chocolate is right on point. Need I say more?

9. Mini Babka Muffins by Shoshi and Tzippy Newman

Everyone loves a good piece of babka, right? Well, we are going to make a dessert that is super easy because you don’t even have to take out a mixer!

10. Sea Salt Caramel Pretzel Bark by Chaya Surie Goldberger

When shopping in nonkosher supermarkets, I always look for items to recreate using kosher ingredients. Often it’s a guessing game, but sometimes I get someone to taste both versions to see if it’s like the real thing. This recipe was one of the latter, and I was told that the taste was almost exactly like the original, maybe even a bit richer, and definitely prettier. I tried to cut corners to make it as simple as possible so you can put it together in about 10 minutes from start to finish. The end result is a flavor that you won’t be able to resist!

11. The Perfect Chocolate Chip Cookie by Estee Kafra

The perfect chocolate chip cookie… made with oil?? Not margarine? Couldn’t be. But it is. It rarely happens, but when it does, it makes me happy: a perfect recipe, that tastes great, looks gorgeous and is simple enough for my 12-year-old daughter to make by herself from start to finish. To my mind, that’s the perfect recipe.

12. Chayala’s Banana Bread by Chayala Kahana

Banana bread is a delightful dessert or snacking cake that’s perfect for any time of year. Discover Chayala’s secret twist in this recipe.

13. Rocky Road Oatmeal Cookies by Faigy Grossmann

The chocolate hides the whole wheat flour and oats, and which kid doesn’t love marshmallows? My requirements for this recipe were that it needed to be a one-bowl, no-mixer, no-margarine recipe. I’m happy to report that these are kid (and adult) approved!

14. Mini Sprinkle Cookies by Leah Nagel

These soft, chewy one-bite vanilla sprinkle cookies are easy to make and even easier to pop into your mouth repeatedly. Kids and adults alike will adore these tiny sprinkle cookies, which are the size of a large button. And if you want, you can use the recipe to make regular-size sprinkle cookies.

15. Crinkle Cookies by Zena

These cookies have been a favorite no matter what the occasion or what the crowd. They’re really moist and taste great even days later. Sure to enjoy!

16. Healthy Whole Wheat No-Sugar Banana Muffins by Faigy Friedman

I’ve taken a regular banana muffin recipe and cut out the white flour and sugar, substituting it with oats, whole wheat flour, and simply no sugar. The bananas have their own sugar. I sometimes add raisins, cranberries, or chocolate chips.

17. Creamy, Dairy, and Not the Typical Corn Muffins by Victoria Dwek

We are corn muffin fans, and therefore there are many different types of corn muffins that I make. There’s the low-cal one from Secrets of Skinny Cooking that’s the best 100-calorie corn muffin there is (I know, I tried them all and I tested every recipe on the planet). Then there’s my go-to corn muffin that’s just a good version of a basic corn muffin. It’s one bowl and it can be made pareve or dairy, and I always have the ingredients in the house. Then there are these. There’s one cafe that serves a very dairy-tasting, buttery corn muffin (you know, the type that greases the bottom of the brown paper bag?). And since a member of the family loves them, it became time to duplicate them.

18. Zucchini Vanilla Muffins by Sara and Yossi Goldstein

These little muffins are so light and packed with flavor, you’ll never guess there’s a green vegetable inside! I puree the peeled zucchini until it resembles a creamy consistency.

19. Sweet Potato Banana Chocolate Chip Muffins by Sara and Yossi Goldstein

Banana chocolate chip muffins are one of the classics! It’s a tough one to mess with, but if you add baked sweet potato and puree it really well, it complements the banana flavor and blends in really nicely.

20. Maple Snickerdoodles by Sara and Yossi Goldstein

What makes snickerdoodles so, well…snickerdoodly? It’s the combination of crispy edges, soft centers, and the cinnamon and sugary-sweet topping. The classic recipe calls for a mix of baking soda and cream of tartar to assist with the leavening. I’ve added a little maple syrup for a special fall touch.