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Copycat Little Bites Mini Muffins (with no refined sugar)
These Copycat Little Bites Mini Muffins are soft, fluffy, and the perfect size for little hands. They’re naturally sweetened with maple syrup, and you can top them with chocolate chips or sprinkles so they still feel like a fun treat.
I try to make healthier options for my kids when I can, but they still need to be easy and something they’ll actually eat. These come together in one bowl with simple ingredients and take just a few minutes to prepare—exactly the kind of homemade snack I can manage during a busy week.
I make a batch for school lunches, quick breakfasts, and those inevitable after-school “I’m starving” moments. My kids love that they remind them of Little Bites, and I love knowing exactly what went into them.
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Equipment
- 1 Mini Muffin Tin
- 1 Large bowl
- 1 Whisk
- Measuring spoons / cups
Ingredients
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup Non-fat plain Greek yogurt
- 1/3 cup maple syrup
- 1/4 cup unsalted, melted butter
- 2 eggs
- 2 tsp vanilla extract
- Chocolate chips or sprinkles for topping
Instructions
- Prepare the oven and pan. Preheat the oven to 350°F. Lightly coat a mini muffin pan with nonstick cooking spray. Note: you can add mini muffin liners, but it's not necessary.
- Mix the wet ingredients. In a large bowl, whisk together the Greek yogurt, maple syrup, melted butter, and vanilla until smooth. Whisk in the eggs.
- Add the dry ingredients. Add the flour, baking powder, baking soda, and salt. Stir just until combined, being careful not to overmix.
- Fill the muffin pan. Add approximately 1 tablespoon of batter to each mini muffin cup. Top with mini chocolate chips or sprinkles.
- Bake the muffins. Bake for 12–15 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
- Cool and serve. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. My kids loveeee these, and I hope yours do, too!
Tips for Making This Recipe
- Don’t overmix the batter: Stir only until the flour is incorporated. Overmixing can make the mini muffins dense instead of light and fluffy.
- Make a batch for later: Store the cooled muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. Thaw overnight or microwave for about 15–20 seconds.
- Make them your own: Add any toppings or mix-ins your kids love, such as mini chocolate chips, sprinkles, blueberries, chopped strawberries, or cinnamon. Gently fold mix-ins into the batter or sprinkle them on top before baking.
Frequently Asked Questions
Can I use a different type of yogurt?
Can I freeze these mini muffins?
What toppings or mix-ins can I use?
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Hard to believe these are healthy because they are absolutely delicious. So good for a quick snack. My kids LOVED them, and I hope your family does, too!