Ive been really into creating “healthy” sweets lately. Sweets that you can eat without all the sugars and butter! And these muffins don’t need all that butter and sugar muffins normally have. These muffins are moist, soft and flavorful without all of that. Best part are 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, makes the muffin super moist and gives it a boost in 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 Muffins
Course: Slow Cooker4
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 at 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 into a big bowl. Pour the dry into the wet and mix with a rubber spatula until just combined.
- Using a cookie scoop or small spoon, spoon in 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 5 days. Enjoy!
