I’ve been really into creating “healthy” sweets lately. Sweets that you can eat without all the sugars and butter. And these yogurt oat mini muffins are the perfect example. These muffins are moist, soft and flavorful without all of that extra stuff. The best part is that these healthy sweets are great for toddler plates too!
These mini muffins are made with whole wheat flour and oats instead of white flour, olive oil instead of butter and maple syrup instead of sugar. And the yogurt is the star of the recipe, making the muffin super moist and giving it a boost of protein!
Jump to RecipeFor Littles
My 11-month-old baby LOVES these mini muffins. I was thinking of her when making this recipe; I wanted a baked good for her to eat that was also good for her.
You can serve these to your babe starting at 7 months +!
How To:
Combine dry ingredients in one bowl and the wet ingredients another.
Combine until incorporated. Scoop into mini muffin pan and bake at 375 for 12 minutes or until you pull a clean toothpick out of the center of one of the muffins. Let cool and enjoy
Yogurt Oat Mini Muffins
4
servings10
minutes12
minutesIngredients
1 cup whole wheat flour
1/2 cup rolled oats
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup yogurt
1/3 cup maple syrup
1/4 cup olive oil
1 egg
1 teaspoon vanilla extract
Directions
- Preheat oven to 375 and spray a mini muffin pan with olive oil cooking spray and set aside.
- Combine the dry ingredients in a small bowl and the wet ingredients into a big bowl. Pour the dry mixture into the wet mixture and mix all together with a rubber spatula until just combined.
- Using a cookie scoop or small spoon, spoon the mix into the mini muffin pan. It should fill 24 mini muffin cups.
- Scoop into mini muffin pan and bake for 12 minutes or until you pull a clean toothpick out of the center of one of the muffins.
- Let cool for 5 minutes. Eat warm or store in an airtight container for up to 4 days. Enjoy!:)
