Simple Greek Yogurt Mini Muffins

Finding a healthy snack that your kids will actually eat—and that you can feel good about giving them—is no easy task. Between juggling work, school pickups, and everything in between, you need something quick to throw together that won’t leave you dealing with a sugar crash an hour later.

That’s where these Greek yogurt mini muffins come in handy. They’re naturally sweetened with maple syrup, packed with protein from the yogurt, and come together in one bowl with no fancy equipment needed. Plus, you can easily swap the strawberries for whatever fruit you have sitting in your fridge.

What Kind of Yogurt Should I Use?

For these mini muffins, Greek yogurt is your best bet because it’s thick and creamy, which helps create that perfect moist texture. You can use full-fat, low-fat, or even non-fat Greek yogurt depending on your preference, though full-fat will give you the richest result. If you don’t have Greek yogurt on hand, regular plain yogurt will work too, but try to drain off some of the excess liquid first by letting it sit in a fine-mesh strainer for about 10 minutes. Just make sure whatever yogurt you choose is plain and unsweetened, since the maple syrup is already adding plenty of sweetness to these muffins.

Options for Substitutions

These mini muffins are pretty forgiving when it comes to swaps:

• Coconut oil: You can easily swap coconut oil for melted butter, vegetable oil, or even applesauce if you want to cut back on fat. Just use the same amount.
• Maple syrup: Honey works great as a one-to-one replacement, or you can use agave nectar. If you prefer granulated sugar, use about 1/4 cup and add an extra tablespoon of yogurt to keep the moisture.
• Greek yogurt: Regular yogurt, sour cream, or even mashed banana can work here. If using banana, reduce the maple syrup slightly since bananas add sweetness.
• Oat flour: You can make your own by blending rolled oats in a food processor until fine. All-purpose flour or whole wheat flour also work, though the texture will be slightly different.
• Strawberries: Feel free to use any berries you have on hand – blueberries, raspberries, or chopped blackberries all work perfectly. You could also try chocolate chips or chopped nuts for a different flavor.

Watch Out for These Mistakes While Baking

Overmixing the batter is the fastest way to end up with tough, dense muffins instead of light and fluffy ones – once you add the oat flour, baking powder, and baking soda to the wet ingredients, stir just until everything is combined and you still see a few small lumps.

Another mistake is skipping the greasing step or not greasing well enough, which can cause these mini muffins to stick stubbornly to the pan even after cooling.

Since mini muffins bake quickly, checking them at the 15-minute mark is important – insert a toothpick into the center, and if it comes out clean or with just a few crumbs, they’re done.

Finally, resist the urge to remove the muffins from the tin immediately after baking, as letting them cool for 5 minutes helps them firm up and makes them much easier to remove without breaking apart.

What to Serve With Greek Yogurt Mini Muffins?

These mini muffins are perfect for breakfast or snack time, and they pair really well with a hot cup of coffee or tea. I love serving them alongside a bowl of fresh fruit like berries, sliced peaches, or melon to make it feel like a complete breakfast spread. They’re also great with a smear of almond butter or peanut butter if you want something more filling, or you can keep it simple with a drizzle of extra maple syrup or honey on top. For a fun brunch setup, set out a platter of these muffins with some scrambled eggs and bacon on the side.

Storage Instructions

Store: These mini muffins stay moist and delicious in an airtight container at room temperature for about 2 days, or in the fridge for up to a week. The yogurt keeps them nice and tender, so they won’t dry out as quickly as regular muffins.

Freeze: Pop these in the freezer for easy grab-and-go breakfasts or snacks! Just let them cool completely, then store in a freezer bag for up to 3 months. I like to freeze them individually first on a baking sheet, then transfer to a bag so they don’t stick together.

Thaw: Let frozen muffins sit at room temperature for about 30 minutes, or warm them in the microwave for 20-30 seconds. You can also enjoy them straight from the freezer if you don’t mind a slightly firmer texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 18-22 g
• Fat: 38-44 g
• Carbohydrates: 120-130 g

Ingredients

• 1/3 cup coconut oil (melted and cooled to room temp)
• 2 eggs
• 1/2 cup maple syrup (I use Coombs Family Farms for the best flavor)
• 2 1/2 tsp vanilla extract
• 1 cup yogurt (I recommend Fage 5% for a thick and creamy texture)
• 1 cup oat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup strawberries (finely chopped, about 1/4-inch pieces)

Step 1: Prepare the Oven and Mise en Place

• Mini muffin tin
• 1/2 cup strawberries

Preheat your oven to 350°F and generously grease a mini muffin tin (24 cups) with cooking spray or butter—this prevents sticking and ensures easy removal.

While the oven heats, finely chop your strawberries into ¼-inch pieces and set aside.

Having everything prepped and ready before you start mixing will make the batter assembly quick and smooth.

Step 2: Create the Wet Ingredient Base

• 1/3 cup coconut oil
• 2 eggs
• 1/2 cup maple syrup
• 2 1/2 tsp vanilla extract
• 1 cup yogurt

In a medium bowl, whisk together the melted coconut oil and eggs until well combined and slightly frothy, about 1 minute.

This creates an emulsion that helps distribute moisture evenly throughout the muffins.

Stir in the maple syrup, vanilla extract, and yogurt until smooth and fully incorporated.

I find that using thick, full-fat yogurt like Fage makes these muffins incredibly moist and tender.

Step 3: Combine Dry Ingredients Separately

• 1 cup oat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

In a separate small bowl, whisk together the oat flour, baking powder, baking soda, and salt.

This mixing step is important because it distributes the leavening agents evenly throughout the flour, ensuring your muffins rise uniformly and have the right texture.

Step 4: Gently Combine Wet and Dry Ingredients

• wet ingredient mixture from Step 2
• dry ingredient mixture from Step 3
• chopped strawberries from Step 1

Pour the dry ingredient mixture from Step 3 into the wet ingredients from Step 2, and stir just until combined—don’t overmix, as this can lead to tough, dense muffins.

A few small lumps are perfectly fine.

Fold in the finely chopped strawberries from Step 1 until evenly distributed throughout the batter.

Step 5: Fill and Bake the Mini Muffins

• batter from Step 4

Divide the batter evenly among the mini muffin cups, filling each about ¾ full.

This allows room for the muffins to rise without overflowing.

Place in the preheated 350°F oven and bake for 15–18 minutes, until a toothpick inserted into a muffin comes out clean or with just a few moist crumbs.

The tops should be light golden brown.

I like to check mine at 15 minutes since smaller muffins bake faster than standard-sized ones.

Step 6: Cool and Remove from Tin

Let the muffins cool in the tin for 5 minutes before gently running a thin knife around the edges of each muffin and turning them out onto a wire rack.

This brief in-tin cooling allows them to set just enough to hold their shape without sticking, while finishing on the rack prevents them from becoming soggy from trapped steam.

Simple Greek Yogurt Mini Muffins

Delicious Simple Greek Yogurt Mini Muffins recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 24 mini muffins

Calories: 950

Ingredients Method

Ingredients

  

• 1/3 cup coconut oil (melted and cooled to room temp)
• 2 eggs
• 1/2 cup maple syrup (I use Coombs Family Farms for the best flavor)
• 2 1/2 tsp vanilla extract
• 1 cup yogurt (I recommend Fage 5% for a thick and creamy texture)
• 1 cup oat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup strawberries (finely chopped, about 1/4-inch pieces)

Method

 

1. Preheat your oven to 350°F and generously grease a mini muffin tin (24 cups) with cooking spray or butter—this prevents sticking and ensures easy removal. While the oven heats, finely chop your strawberries into ¼-inch pieces and set aside. Having everything prepped and ready before you start mixing will make the batter assembly quick and smooth.
2. In a medium bowl, whisk together the melted coconut oil and eggs until well combined and slightly frothy, about 1 minute. This creates an emulsion that helps distribute moisture evenly throughout the muffins. Stir in the maple syrup, vanilla extract, and yogurt until smooth and fully incorporated. I find that using thick, full-fat yogurt like Fage makes these muffins incredibly moist and tender.
3. In a separate small bowl, whisk together the oat flour, baking powder, baking soda, and salt. This mixing step is important because it distributes the leavening agents evenly throughout the flour, ensuring your muffins rise uniformly and have the right texture.
4. Pour the dry ingredient mixture from Step 3 into the wet ingredients from Step 2, and stir just until combined—don't overmix, as this can lead to tough, dense muffins. A few small lumps are perfectly fine. Fold in the finely chopped strawberries from Step 1 until evenly distributed throughout the batter.
5. Divide the batter evenly among the mini muffin cups, filling each about ¾ full. This allows room for the muffins to rise without overflowing. Place in the preheated 350°F oven and bake for 15–18 minutes, until a toothpick inserted into a muffin comes out clean or with just a few moist crumbs. The tops should be light golden brown. I like to check mine at 15 minutes since smaller muffins bake faster than standard-sized ones.
6. Let the muffins cool in the tin for 5 minutes before gently running a thin knife around the edges of each muffin and turning them out onto a wire rack. This brief in-tin cooling allows them to set just enough to hold their shape without sticking, while finishing on the rack prevents them from becoming soggy from trapped steam.