Copycat Little Bites Mini Muffins

5 from 1 vote

Copycat Little Bites Mini Muffins

These Copycat Little Bites Mini Muffins are soft, fluffy, and perfectly bite-sized for lunchboxes, after-school snacks, or busy mornings. Made without artificial sweeteners, they’re a homemade, kid-approved alternative to the packaged favorite.

Prep Time5

Cook Time13

Total Time20

Course: Dessert, Lunch, Side Dish, Snack

Cuisine: American

Keyword: Comfort Food, Copycat, copycat recipe, Healthy, Homemade, Kid Friendly, snack, The Cooking Mawma

Servings: mini muffins

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.

Note: The muffin batter is naturally sweetened with maple syrup, but some chocolate chips and sprinkles may contain refined sugar or artificial ingredients. Check the labels if you want the entire recipe to meet a specific dietary preference.

Nutrition