I’ve always loved baking and now that solid foods are the most pivotal part of our almost 14-month-old’s diet, I find myself baking up a storm. I oddly enjoy baking new things for Chase to try and even though 90 percent of the things I’ve made him so far end up being thrown on the floor for Sadie (who also won’t eat them because she’s always been a low carb dog – meat and cheese only, please), when I make a treat that is a winner, I cannot help but feel incredibly victorious.
Early last week, I made a batch of whole wheat muffins to have on hand as a quick grab-and-go snack for Chase. He LOVES bread of all kinds and I figured low-sugar whole wheat muffins might go over well with our carb-loving child.
I am following the advice of our pediatrician and try to make it a point to incorporate a decent amount of fat and protein into the recipes I make for Chase. We’re still trying to put some weight on our little man, so this recipe incorporates olive oil and full-fat Greek yogurt and I was so pleased with the way these two ingredients worked together to make the whole wheat muffins incredibly moist, soft and almost cake-like.
I was on a bit of a failure streak with the baked goods I made for Chase so when he inhaled these muffins, I was incredibly psyched! I think I’ll let this grainy Snapchat picture do the talking…
Naturally I made another two batches within the next four days so we could have whole wheat muffins on hand to grab when I needed a quick on-the-go snack for Chase and I also froze a bunch for future snacks. And I’d be lying if I said all of the muffins were consumed solely by our toddler. Ryan and I did a number on them as well and I loved topping my muffins with creamy peanut butter or a smear of butter for an afternoon snack or post-dinner treat.
Greek Yogurt Whole Wheat Muffins (Toddler Approved!)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 12 muffins 1x
- Category: breakfast, recipes
This low-sugar recipe for Greek Yogurt Whole Wheat Muffins is a hit with both adults and toddlers! Enjoy the muffins on their own or top them with creamy peanut butter for a tasty snack or an easy, on-the-go breakfast.
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 1/4 cup full-fat Greek yogurt
- 1/4 cup maple syrup
- 1 egg
- 1/4 cup olive oil
- 1/2 teaspoon vanilla extract
- Preheat oven to 375 degrees and line a muffin pan with muffin liners.
- Whisk the flour, baking soda, salt, cinnamon and nutmeg together in a large bowl. In a smaller bowl, combine the Greek yogurt, maple syrup, egg, olive oil and vanilla extract.
- Slowly pour the wet ingredients in to the dry ingredients and use a spoon to gently fold the ingredients together. Do not over-mix. The batter will be very thick (almost like a fluffier cookie dough).
- Spoon batter into muffin cups and make for approximately 15 minutes, until the tops of the muffins are set. Watch the muffins closely, so as not to overbake.
- Allow to cool and enjoy. Store any leftover muffins in an air-tight container for four to five days.
These muffins freeze very well but they also seem to go bad rather quickly when stored in the pantry. I recommend freezing some of the muffins right away if you don’t think you’ll go through all of them within four days and storing all of the remaining muffins in the refrigerator. You can also make a double batch of muffins to prep ahead and freeze a bunch to enjoy in the weeks to come.
The muffins taste wonderful topped with creamy peanut butter, coconut butter or a smear of butter.
- Serving Size: Per Muffin
- Calories: 156 calories
- Sugar: 5g
- Fat: 7g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
Keywords: BREAKFAST RECIPES, DESSERTS/SWEET TREATS, KID FRIENDLY RECIPES, RECIPES, SNACKS, VEGETARIAN RECIPES
Patricia @Sweet And Strong says
These sound delicious! I love having muffins as a quick breakfast in the morning or an afternoon snack. And yes, the best topping is definitely some peanut butter!
Muffins are one of the best options for toddlers. They’re so versatile, I love changing up the ingredients and for some reason kids love them! These sound delicious for me too!
heather @Lunging Through Life says
I love grab and go muffins myself! My babe is a carb loving gal as well so I’m sure these will be a huge hit!
Given how moist muffins made with greek yogurt tend to be, maybe try storing them in the fridge vs. pantry? I found that my muffins kept going bad within a few days when I kept them in an airtight container on the counter, but when I started putting them in the fridge, I got much more time out of them! It’s strange, because most muffins and baked goods can be left out, but I think the moisture and probably the cultures in the yogurt are what cause the issue!
YES! Just transferred yesterday’s batch to the fridge. Thanks for the tip!
You’re welcome! I hope it works out 🙂
Lindsay @ The Lean Green Bean says
when i make yogurt muffins i store them in the fridge…seems to help them last longer than pantry!
Tracy Schwartz says
They look and sound delicious!! Will be making in the future!!
Thanks for the recipe. I will make these this weekend for my tiny tot.
Oh toddlers. We’ve found that they love something, and then suddenly, without warning, usually after you’ve made a super mega mega batch, they don’t. At least you guys love them.
YES! That kills me!!! I’ve tried batch cooking large amounts of food Chase loves before and then the next day he acts like it’s the WORST thing ever. C’mon!!
Lisa Valinsky says
Yum! I may try these for our girl with even a little less maple syrup, but I bet they’ll be a big hit.
Always love muffin recipes!
Kelli @ Hungry Hobby says
Aww that picture is adorable of him devouring the muffin!
These look delicious! My little man isn’t big enough yet for solid food, but I’ll be saving this recipes for when he’s ready- or maybe I’ll just make them now for me 😉
Thanks for sharing Julie!
I don’t have any kids yet but I have all of the ingredients so will be making these today 🙂 They look delicious!
Katie Shottes says
I think I could eat an entire batch of these right now. I just finished my first orange theory class per your recommendation and am now dying for these muffins!!
Erin @ Her Heartland Soul says
Looks so yummy!
These look great and easy to make, which is key for me! I’ve noticed you cook/bake a lot while Chase is awake, and I was wondering if you could share your tips sometime for getting things accomplished with a toddler. My 18-month-old only takes one shortish nap/day now, and when he’s awake I find it impossible to do anything!
Fiona @ Get Fit Fiona says
Yum, these look really good. And I love that photo of Chase!
I like how this recipe doesn’t ask for an insane amount of sugar, which is the main reason why I don’t bake very much. These muffins look really delicious and I’m going to pin it for later!
Hi! What type of olive oil did you use? I’m assuming this would be something you’d want to use light-flavored olive oil for, but wanted to check. I used EVOO for baking the other day and had to throw it all out because of the strong olive oil flavor. Wondering if that is the case here as well. Thanks!
Try grating some carrots. My picky 1 year old never knows they’re in there!
I love sneaking in veggies to baked goods for my 13 month old – spinach, grated zucchini, carrots, etc. Just throw them in raw and you’re set. Coconut oil is also a good oil to try if you ever want to mix things up.
Cheryl Miller says
Would it be possible for you to include the Saturated Fat and Protein in your nutritional breakdowns? I am on weight watchers and the weight watcher calculator won’t calculate the points without those two. I was looking at your whole wheat muffins thinking that I would like to make them, but it is missing the critical information I need to calculate my points. Thanks, Cheryl
Sure thing! The protein actually is listed above (5g per muffin) but I’ll try to include the saturated fat moving forward!
I made theses last night with the following substitutions: Bob Mill’s gluten free all purpose flour for regular flour, and honey for maple syrup (didn’t have any!). They turned out fantastic and my 16 month old + husband (+ lets me honest me) LOVED them.
Nadia @ Adventures in Wonderlab says
I recently made a new muffin recipe – “coconut banana whole wheat muffins” – and they were so delicious that I HAD to put them in the freezer so I would stop automatically eating one every time I passed them in the kitchen! The ingredient list contained 4 mashed bananas and coconut oil, and they were just luxurious! Now, I can take one muffin out at a time- microwave it for 30 seconds- and have a lovely and intentional snack with an afternoon tea.
Thanks for sharing your muffin recipe, I’ll have to give it a try once I run out of my coconut banana muffins!
Making these now and the dough is very crumbly. Is that how your were?!
I LOVVEEEE these!!! Im pregnant and due in a couple weeks and I just made a bunch of these to freeze for when the baby comes! They are so yummy and so easy to make!
I had been meaning to make these for ages and (finally) made them this morning. My 4yr old and 10m old gobbled them up! Bowen (my 10 month old) is in the 3rd percentile for weight and I’ve been trying to find ways to incorporate more healthy fatty foods into his diet. What a great recipe – thanks for sharing!
Sarah @ Seriously Lovely says
I made these for my almost-one-year-old yesterday snd he loved them! (So did I!) Thanks for sharing the recipe!
So glad to hear it!!
My little one loves these. Thank you Julie! You always have good recipes!
Hi, do you think it’d be possible to make these even healthier, by adding carrots and cinnamon, or apples and cinnamon?
Can I make these as mini muffins? Anything that I’d need to adjust?