Mini Raspberry Yogurt Muffins
These Mini Raspberry Yogurt Muffins are low in sugar but high in juicy raspberries, making them the perfect snack for the whole family. A mini size to keep some space for dinner and a bit of oat, yogurt and almond powder to fulfill the whole family.
Are you searching for a delightful treat that satisfies your sweet tooth without compromising your health goals? Look no further than these mouthwatering Mini Raspberry Yogurt Muffins! Bursting with juicy raspberries and enriched with the goodness of yogurt, these muffins are a perfect choice for a guilt-free indulgence. An easy-to-follow recipe that combines the tangy sweetness of raspberries with the creamy richness of yogurt without the need for refined sugar, resulting in a delectable and nutritious treat for the whole family.
Mini Muffins for Minis
The idea behind this recipe was to create a perfect low-sugar snack that toddlers could enjoy as well! I went strongly on the amount of fresh raspberry to get this burst of fruits and vitamins, a bit of oat to bring in some fibres to provide long-lasting energy, Greek yogurt for calcium and a light touch of maple syrup to sweeten things up, just a bit. The recipe also uses almond flour or powder, bringing in the much-needed protein the standard flour doesn’t. It’s made in small cups to prevent overindulging and to share easily with others. This treat is easy to pack in the lunch box of toddlers, kids and their grown-ups too!
Refined Sugar vs. Natural
While this muffin recipe offers the option to sprinkle powdered sugar on top, it can easily be omitted. It’s important to note that refined sugar, typically derived from plants or roots, undergoes a process to transform it into white or brown crystals. Essentially, refined sugar mainly consists of sucrose and lacks other significant nutrients. On the other hand, natural sweeteners such as honey, agave, or maple syrup are often less processed and contain more vitamins and minerals. Additionally, refined sugar has a higher glycemic index, which is less desirable. Therefore, if necessary, I prefer utilizing natural sweeteners. In this recipe, the almonds, raspberries, yogurt, and vanilla extract naturally contribute hidden sugars, bringing just the right sweetness to the snack.
Ultra Moist Treats
The Greek yogurt makes these super moist and creamy, and raspberries being whole might bring in some extra liquid. The oats absorb some of the extra moisture if needed. While mixing in the raspberries, try to get them to break but not completely. You still want this burst of fruit here and there.
This recipe could use blueberry, cherry, or blackberry instead. Although if intended for kids, try not to leave big chunks of fruit in the treats. The almond powder and oats could be replaced by standard flour, making it simply 2 cups of flour. If you have a sweet tooth, you can double the amount of maple syrup or add a bit of refined sugar to your muffins. The mini-sized could easily be made in standard sized, with or without the tin, add 5 minutes to the cooking and check with a toothpick if cooked through.
You can easily keep these in an air-tight container at room temperature for a day or two. In the fridge for 3-4 days and in the freezer for a few months.
Could I use dried or frozen berries?
Yes, of course!
Could I make them in normal sized muffin rack?
Yes! These were made small because they are toddler or BLW friendlier. Adjust the cooking time to 5-10 minutes more.
Is Normal Yogurt works instead of the Greek type?
Of course, although slightly less fat, it might result in a drier muffin. Check this out for more information on Greek vs. plain yogurt.
Other Kid-Friendly Snacks
- 175 g raspberry
- 150 g rolled oat
- 120 g flour
- 125 g Greek yogurt
- 100 ml milk
- 80 g maple syrup
- 50 g almond flour
- 1 egg
- 3 tbsp butter
- 1 tsp baking powder
- ½ tsp vanilla extract
- ¼ tsp salt
- confectioner powder sugar optional
- In a large bowl, combine the flour, almond powder, rolled oats and baking powder and mix.
- Add the maple syrup, milk, soft butter, Greek yogurt, vanilla extract and egg to the dry mix and incorporate until homogenous.
- Incorporate the fresh raspberries and mix until broken but not too much.
- Spoon the batter into the prepared mini muffin tin or directly into the grease mould.
- Bake for approximately 18-20 minutes at 200°C (400F°) or until a toothpick inserted into the center of a muffin comes out clean.
- Take out, let rest on a rack, and cover lightly with confectioner sugar.