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

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Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast, Snack
Servings 12

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!)

Instructions
 

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