Oatmeal Cookie Mini Muffins
These oatmeal cookie mini muffins are absolutely delicious and always a hit with the whole family!
Servings: 24
Ingredients
- 1 cup plain full fat Greek yogurt
- ¼ cup unsalted butter melted and slightly cooled
- 2 eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon cinnamon
- ½ cup pure maple syrup
- 1 ¼ cups all-purpose flour
- ½ cup quick oats
- 1 cup mini chocolate chips
Instructions
- Stir together the quick oats, Greek yogurt, melted butter, eggs, vanilla extract, and maple syrup with a rubber spatula until combined. Allow this to sit for around 5 minutes or so while you measure the dry ingredients. This will allow the oats to soften.
- In a separate mixing bowl, whisk together the salt, baking powder, baking soda, cinnamon, and flour.
- Add the dry ingredients to the wet and mix until just combined using a rubber spatula.
- Fold in the mini chocolate chips.
- Grease a mini muffin tin and use a mini cookie scoop to distribute the batter evenly.
- Bake the oatmeal cookie mini muffins at 350 degrees for 12-14 minutes, until a toothpick inserted comes out clean.
- Allow the mini muffins to cool for several minutes in the pan, then transfer them to a wire cooling rack to cool completely.
Notes
Storing
Leftover mini muffins can be stored in an airtight container in the refrigerator or freezer. They will keep 4-5 days in the refrigerator or around 2 months in the freezer.Nutrition
Calories: 114kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 79mg | Potassium: 46mg | Fiber: 1g | Sugar: 9g | Vitamin A: 96IU | Vitamin C: 0.05mg | Calcium: 40mg | Iron: 1mg