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Greek Yogurt, Apple & Oat Toddler Mini Muffins

A healthy and delicious mini muffin perfect for toddlers and everyone else in the family.
Prep Time 20 minutes
Cook Time 30 minutes


  • 1 cup Robin Hood 'Tastes Like White' flour or all-purpose flour see notes below
  • 1 cup old fashioned rolled oats
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • Dash of salt
  • 1 large egg
  • 1 cup vanilla or plain greek yogurt
  • 1/2 cup unsweetened applesauce single-serve containers are 1/2 cup - yay!
  • 1/4 cup brown sugar
  • 1 tsp vanilla extract
  • 1 sweet apple I use Honeycrisp; peeled, cored and grated
  • 1/2 cup raisins


  1. Preheat oven to 350°F. Spray mini muffin tins with cooking spray - no papers required.
  2. In a large mixing bowl, combine the flour (measured correctly - see notes below), oats, baking powder, baking soda, cinnamon and salt.
  3. In a separate bowl, whisk together the egg, greek yogurt, applesauce, brown sugar, vanilla extract and grated apple, stirring together until well combined.
  4. Add the wet ingredients to the dry ingredients, ensuring you mix gently until everything is just combined. Next, gently stir in the raisins.
  5. Spoon the batter into the muffin tins, filling almost to the top.
  6. Bake muffins for 25-30 minutes or until top is firm to the touch and toothpick inserted into the centre comes out clean. My oven tends to be a bit finicky so keep an eye on them after 20 minutes.
  7. Allow muffins to cool in pan for 10 minutes before transferring to a wire rack to cool completely.

Recipe Notes

Do your muffins always turn out dense? You might not be scooping the flour properly which results in too much flour for the recipe. The correct method is to use a small spoon to scoop the flour into your measuring cup. Never scoop directly from the bag with your measuring cup! Also, don't tap the measuring cup on the counter as you're adding the flour. Simply spoon it in until overflowing then use a straight edge to level off the excess back into the bag.