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    MJ & Hungryman » Baby/Kid-Friendly Recipes

    Healthy Yogurt Muffins (So Moist)

    By Min On May 25, 2022

    This post may contain affiliate links. Please see our disclosure policy for more details.

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    A close up shot of sliced yogurt muffin.

    Light, fluffy, and incredibly moist, these whole wheat yogurt muffins are made with just a handful of ingredients and can be flavored in so many ways!

    A close up shot of sliced yogurt muffin.

    If you've seen any of my muffin recipes, you know that I love to bake with yogurt. It helps keep the muffins light and moist while adding a healthy dose of protein, fat, and calcium!

    These muffins are special in that yogurt is THE main ingredient. You don't need any extra fruits or other add-ins as they are so delicious as is. But of course you can add whatever you fancy to these versatile muffins.

    I strongly believe you will agree with me that these are the BEST muffins! Made with simple ingredients, they have a perfectly moist, tender texture and are sure to become part of your regular rotation.

    Jump to:
    • Ingredients
    • Add-ins
    • Watch how to make
    • Step-by-Step Instructions
    • Equipment
    • Substitutions
    • Serving Suggestions
    • Storage
    • Tips for Success
    • Frequently Asked Questions
    • More Muffins to Try!
    • Healthy Yogurt Muffins

    Ingredients

    All the ingredients laid out on a white background.

    I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

    • White whole wheat flour - It's the same nutritionally as whole wheat flour but is lighter in texture and a little sweeter in flavor.
    • Greek yogurt - Be sure to use plain and preferably whole fat for best results.
    • Lemon zest - Do NOT leave this out! Because these muffins aren't overly sweet, it truly helps add brightness and that extra yum factor! You can even add some lemon juice, if you wish.
    • Maple syrup - can also use honey or date syrup. Be sure to read the "tips for success" section
    • Fruits (optional) - Fresh berries, like strawberries, blueberries, and blackberries will be especially delicious!

    Add-ins

    These yogurt muffins are delicious without any add-ins, but if you want to switch things up every time you bake them, here are some suggestions:

    • Fresh fruit - strawberries, blueberries, raspberries are especially great!
    • Chocolate chips
    • Cocoa powder
    • Shredded coconut
    • Shredded carrots

    Watch how to make

    Step-by-Step Instructions

    A four image collage showing how to make the batter.
    1. In a large mixing bowl, stir together the dry ingredients.
    2. In a separate bowl, whisk together the wet ingredients.
    3. Combine the dry and wet ingredients.
    4. Be careful not to over mix! At this point you can stir in any add-in(s) of choice. What I like to do is transfer half of the batter to the baking pan and then add the add-in to the remaining batter (pictured: fresh strawberries).
    A two image collage showing filled muffin pan before and after baked.

    5. Divide batter evenly into the muffin cups.

    6. Bake for 15-17 minutes, or until the inserted toothpick comes out clean.

    Equipment

    I love using this silicone muffin tin because nothing sticks!! There's no need to grease or use muffin liners.

    Substitutions

    • Gluten-free? Use a 1:1 gluten free flour like this one. Almond flour will not work.
    • Dairy-free? Any plant-based Greek style yogurt and milk (e.g. unsweetened almond milk) will work. As for butter, use vegan butter or coconut oil. You can also use olive oil, if you prefer
    • Egg-free? In a bowl, combine 2 tablespoons of flaxseed meal (ground flaxseed) and 6 tablespoons of water. Allow the mixture to sit for 8-10 minutes until thickened like gel-like consistency. You should also try these eggless banana muffins ;).

    Serving Suggestions

    Muffin with sliced strawberries and scrambled eggs for a toddler.

    You can enjoy these moist yogurt muffins as is or spread some butter, nut butter, yogurt, or jam to boost the nutrition even more!

    And here's how to make the perfect scrambled eggs!

    Storage

    Transfer to an airtight container and keep on the counter for up to 2 days. You can also refrigerate or up to 4 days. Enjoy at room temperature or microwave briefly.

    To freeze, I recommend flash freezing. Will keep for up to 3 months. Thaw in the refrigerator overnight.

    Here's a step-by-step guide on how to store and freeze muffins.

    Tips for Success

    Three stacked yogurt muffins on a wire racck.
    • Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need.
    • Take all the cold ingredients out of the refrigerator at least 15 minutes prior to baking. These include eggs, yogurt, milk, and maple syrup.
    • I've provided a range for the maple syrup amount so you can decide how sweet you want the muffins to be. Personally, I've found ⅓ cup to be the sweet spot, but if you want to keep added sugars to a minimum, using just ¼ cup is still delicious! You can also add fruits for additional sweetness.
    • After combining the dry and wet ingredients, do NOT over-mix the muffin batter. Mix lightly with a spatula until just combined. Otherwise, you will end up with dense muffins.
    • Do NOT leave out the lemon zest! It truly makes ALL the difference in the world, especially if you choose to add just ¼ cup of maple syrup.

    Frequently Asked Questions

    Can I substitute white whole wheat flour with whole wheat flour?

    I don't recommend it as the muffins will turn out more dense and also darker in color. The best whole grain substitute is spelt flour.

    You can also use 1 cup all purpose flour and ¾ cup whole wheat flour. 1:1 gluten free flour is an option too!

    Are these yogurt muffins suitable for babies?

    It is best to avoid added sugars until age 2.

    However, It's difficult to avoid completely as it's found in so many packaged foods. Therefore don't stress over it too much. As for this recipe, here are two options:

    1. You can use ¼ cup maple syrup, keeping in mind that it's for the whole recipe and your baby will only eat a very small amount at a time.
    2. Or use one medium overripe banana (will be about ½ cup mashed), ½ cup unsweetened applesauce, or date syrup.

    Also, here’s a collection of baby-friendly muffin recipes you may be interested in.

    What is the best yogurt to use for these muffins?

    I like to use whole milk plain Greek yogurt. If dairy-free, you can use any Greek-style plant-based alternative.

    As for the probiotics in Greek yogurt, yes they will be killed from the heat so it's best to consume raw to get those benefits.

    Interesting to note: there's research showing that different strains, including lactic acid bacteria and bifidobacteria, are able to produce beneficial effects in their heat-inactivated form.

    More study is needed, though. Regardless, yogurt does act great texture and flavor to baked goods, and it will be a great way to amp up the protein and fat content. 

    More Muffins to Try!

    • A close up shot sliced muffin on toddler's hand.
      Healthy Carrot Banana Muffins
    • A close-up of muffins on a wire rack
      Healthy Blueberry Muffins (for babies and toddlers)
    • five cooked muffins on a white plate
      Vegan Vegetable Quinoa Muffins
    • beetroot muffins on a wire rack with a spoonful of peanut butter, chickpeas in a bowl, and uncooked beetroot
      Healthy Beet Muffins

    Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

    A close up shot of sliced yogurt muffin.

    Healthy Yogurt Muffins

    Light, fluffy, and incredibly moist, these whole wheat greek yogurt muffins are made with just a handful of ingredients and can be flavored in so many ways!
    5 from 25 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 12
    Author: Min | MJ and Hungryman

    Equipment

    • Muffin Pan

    Ingredients

    Dry

    • 1 ¾ cups white whole wheat flour (215 g)
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • a pinch of salt

    Wet

    • 1 cup Greek yogurt (230 g)
    • ¼ cup whole milk
    • 2 eggs, lightly beaten
    • 3 tablespoons unsalted butter, melted and cooled
    • ¼-1/3 cup maple syrup or honey, depending on your preference for sweetness (see note)
    • 1 ½ teaspoons vanilla extract
    • 1 tablespoon lemon zest

    Instructions

    • Preheat oven to 375° Fahrenheit.
    • In a large bowl, stir together the dry ingredients.
    • In a separate bowl, whisk together the wet ingredients.
    • Combine the dry and wet ingredients. Be careful not to over mix. Use a spatula (instead of a whisk) to gently stir together until all the flour is wet. The less you stir the mixture, the lighter and fluffier your muffins will be.
    • Divide batter evenly into a greased, lined or silicone 12-cup muffin pan.
    • Bake for 15-17 minutes, or until the inserted toothpick comes out clean. Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.

    Notes

    • Take all the cold ingredients out of the refrigerator at least 15 minutes prior to cooking - milk, yogurt, eggs, maple syrup, and butter
    • I've provided a range for the maple syrup amount so you can decide how sweet you want the muffins to be. Personally, I've found ⅓ cup to be the sweet spot, but if you want to keep added sugars to a minimum, using just ¼ cup is still delicious! You can also add fruits for additional sweetness.
    • You can also substitute maple syrup with:  one medium overripe banana (will be about ½ cup mashed), ½ cup unsweetened applesauce, or date syrup.
    • After combining the dry and wet ingredients, do NOT over-mix the muffin batter. Mix lightly with a spatula until just combined
    • Do NOT leave out the lemon zest! 
    Storage:
    Line an airtight container with paper towel. Add the muffins, place another paper towel on top, close the lid, and keep on the counter for up to 2 days. You can also refrigerate or up to 4 days. Enjoy at room temperature or microwave briefly. Freeze for up to 3 months.

    Nutrition

    Calories: 127kcal | Carbohydrates: 18g | Protein: 5g | Fat: 4g | Sodium: 65mg | Fiber: 2g | Sugar: 5g | Calcium: 64mg | Iron: 1mg
    Course Snack
    Cuisine American
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

    More Baby/Kid-Friendly Recipes

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      No Bake Oatmeal Balls (with Peanut Butter)
    • A close up shot of sliced carrot cake.
      Eggless Carrot Walnut Cake
    • Two waffles with yogurt and fresh strawberries.
      Fluffy Strawberry Waffles
    • Stacked pancakes with maple syrup dripping down.
      Easy Carrot Pancakes

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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Madeline says

      March 29, 2023 at 7:27 am

      Hi there,

      Can I use self raising flour if I don’t have other options?

      Thank you!

      Regards,
      Madeline

      Reply
      • Min says

        March 29, 2023 at 11:59 am

        To use self raising flour you will have to reduce the baking powder amount but not sure how much you will need to as I haven't tried. Do you have other flour like all purpose flour or oat flour?

        Reply
    2. Kelly Pyszel says

      March 24, 2023 at 11:09 am

      5 stars
      My kids love these! We usually add blueberries.

      Reply
      • Min says

        March 24, 2023 at 2:32 pm

        Yay! So happy to hear that!

        Reply
    3. Priya says

      December 16, 2022 at 7:37 am

      Hi Min,

      I just tried them out with spelt flour and i must say they came out so moist and fluffy..Even my husband liked them!
      A question,can I use frozen fruit pieces in it?If so do I thaw them first and then mix in the batter?

      Thank you !

      Reply
      • Min says

        December 16, 2022 at 7:21 pm

        I don't recommend thawing as the fruits will be too wet. You can also toss them with a tablespoon or so of flour.

        Reply
    4. Hj says

      November 17, 2022 at 11:39 pm

      5 stars
      Fluffy and Not too sweet. I add berries or choc chips

      Reply
    5. Ana says

      October 30, 2022 at 11:47 am

      5 stars
      Can I use flavored yogurt? Should I leave out maple syrup if I do? I have flavored yogurt my son won’t eat Jay if it so figured I’d try making muffins out of it ..

      Reply
      • Min says

        October 30, 2022 at 1:16 pm

        Hi Yup flavored yogurt will work. You can leave out the maple syrup!

        Reply
    6. Nicole says

      October 01, 2022 at 12:51 pm

      5 stars
      Hi Min,
      These are sensational! Thank you for sharing yet another brilliant recipe.

      I used spelt flour since white wholewheat flour isn't readily available in South Africa but I was not disappointed at all with the substitution.

      Your hardwork is greatly appreciated by our family 🙂

      P. S. For any readers needing reconfirmation, the lemon zest is a MUST. It truly enhances this muffins flavour!

      Reply
      • Min says

        October 03, 2022 at 2:32 pm

        Hi Nicole! I love baking with spelt flour as well! So glad you love these muffins as much as we do and YES to lemon zest!

        Reply
    7. Thu Nguyen says

      September 24, 2022 at 8:17 am

      Hi Min,

      Can I use coconut yoghurt?

      Thanks.

      Reply
      • Min says

        September 24, 2022 at 1:33 pm

        You can!

        Reply
    8. Thu says

      September 12, 2022 at 7:51 pm

      Hi,

      Can we use oat flour instead?

      Thanks.

      Reply
      • Min says

        September 13, 2022 at 5:49 am

        Yup!

        Reply
    9. Karina says

      August 21, 2022 at 4:19 am

      5 stars
      Excellent! I did use maple syrup, they are perfect! Carrot and over ripe bannas were key. Super moist and not super dense. I aporeciate the non super sponge texture. Thank you! Made them for my 2 yr old nephew❤️

      Reply
      • Karina says

        August 21, 2022 at 4:20 am

        5 stars
        Im sorry i was rating the cartot beet muffins. But this one looks amazing! Well done!!

        Reply
      • Min says

        August 22, 2022 at 4:12 pm

        I'm so glad these were a hit!

        Reply
    10. Ros says

      August 19, 2022 at 1:01 am

      5 stars
      Delicious even for me! The sweet is perfectly balanced with the tart of the green yogurt. My son ate it well. Will see if he takes the strawberry version later. Thank you!

      Reply
      • Min says

        August 19, 2022 at 2:14 pm

        Yay!! I hope the strawberry ones will be a hit too! I have a feeling it will be 😉

        Reply
    11. Wei says

      June 28, 2022 at 5:03 pm

      Just wondering why not leave out the lemon zest?

      Reply
      • Min says

        June 28, 2022 at 8:01 pm

        it adds incredible flavor!

        Reply
    12. Faith says

      June 24, 2022 at 3:40 am

      5 stars
      Hi Min, thanks for this recipe! do I need to tweak the baking time if I'm using a 6 cup silicon tray?

      Reply
    13. Evelyn says

      June 18, 2022 at 12:25 pm

      Great recipe. Added blueberries and it was perfect.

      Reply
    14. Penelope says

      June 15, 2022 at 9:19 am

      5 stars
      These were delicious! I put just a tad less maple syrup and I think it could’ve been sweeter - I should’ve trusted your “sweet spot”! I used frozen berries for half the batter and they were delicious! Definitely making again.

      Reply
      • Min says

        June 15, 2022 at 7:56 pm

        Yay! So glad to hear you enjoyed these!

        Reply
    15. Brooke Houston says

      June 06, 2022 at 1:26 pm

      Hi there! Would salted butter work? Tia!

      Reply
      • Min says

        June 06, 2022 at 7:12 pm

        You can if that's what you have on hand!

        Reply
    16. Patricia says

      June 03, 2022 at 9:50 am

      Can I use regular yogurt instead of Greek?

      Reply
      • Min says

        June 03, 2022 at 10:03 am

        You can!

        Reply
    17. Mhs says

      June 02, 2022 at 7:44 pm

      I don’t have white whole wheat flour. Would it be ok to use whole wheat flour?

      Reply
      • Min says

        June 02, 2022 at 8:43 pm

        Hi! Look under the FAQ section for several options!

        Reply
    18. Sarah-Jane says

      May 31, 2022 at 10:33 pm

      5 stars
      Just made these with my 2.5 year old and they’re a hit! We added a small amount of chocolate chips which worked really well. Looking forward to making these again with a healthier add-in!

      Reply
      • Min says

        June 01, 2022 at 4:25 pm

        Yay!! I'm so glad these were a hit!

        Reply
    19. julia says

      May 31, 2022 at 5:42 pm

      i only have all purpose flour. can i just use that as a substitute instead of whole wheat flour? i really don't want to buy more ingredients that i won't really use.

      Reply
      • Min says

        May 31, 2022 at 7:13 pm

        I like to use whole wheat flour for a boost of nutrition but AP flour will work well too!

        Reply
    20. Lisa says

      May 30, 2022 at 11:44 pm

      5 stars
      Super easy to make and it is really fluffy! Added chopped strawberries!

      Reply
      • Min says

        May 31, 2022 at 5:59 am

        Yay!! It's glorious moment when you pull them out of the oven, right? hehe

        Reply

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    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

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