Go Back

Healthy Yogurt Blueberry Muffins for Toddlers (Added Protein and Fat!)

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 12
Course: Breakfast, Snack
Ingredients Method

Ingredients
  

  • 1/4 cup coconut oil (or oil of your choice, olive and avocado work great too!)
  • 3/4 cup plain, whole milk yogurt
  • 2 eggs
  • 1/2 cup maple syrup
  • 2 tbsp whole milk
  • 1 tsp pure vanilla extract
  • 1 1/2 cups whole wheat flour (or all-purpose flour)
  • 1/2 cups rolled oats
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup fresh or frozen blueberries (wild blueberries for more antioxidants!)

Method
 

  1. Preheat oven to 350℉. Grease a 12-cup muffin pan or 24-cup mini muffin pan. Alternatively, you can use muffin liners.
  2. If using coconut oil, heat the oil in the microwave to over 76℉ to make it liquid and easier to mix.
  3. In a large bowl, combine all wet ingredients, oil, yogurt, eggs, syrup, milk and vanilla.
  4. Add in dry ingredients, flour, oats, salt, baking powder and baking soda. Mix gently until no lumps remain.
  5. Fold in blueberries.
  6. Divide batter evenly in prepared muffin tin. Bake for 22-26 minutes depending on your oven.
  7. Store in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.