Little Hands, Big Muffin Bites

Quinn is ready to mix up muffins!

March Madness! Are you going a little crazy with all these snow days we’ve had? We like to build snowmen and sled as much as the next person but we’re ready for more sunshine and warmth. That’s why we are so excited for it to be March with the promise of more time outside, spring sports, and trees and flowers blooming. Speaking of spring sports, are you a budding athlete and need constant fuel and snacks? If you are in a bind, make these muffins to tide you over!

Greek Yogurt Muffins adapted from yummytoddlerfood.com/

● 3⁄4 cup all-purpose flour

● 3⁄4 cup protein baking mix, such as Kodiak Cakes

● 1 teaspoon baking powder

● 1⁄2 teaspoon baking soda

● 1⁄4 teaspoon salt

● 1 cup whole-milk plain Greek yogurt

● 1⁄3 cup maple syrup

● 1⁄4 cup oil, light olive oil or canola

● 2 eggs (lightly beaten)

● 2 teaspoons pure vanilla extract

Optional Add-Ins (Choose One)

● 1 cup mini chocolate chips

● 2 cups finely diced strawberries (add 1 tablespoon fresh lemon zest if desired)

● 2 cups blueberries (add 1 teaspoon cinnamon if desired)

● 1⁄4 cup sprinkles and 1 tsp almond extract

Instructions

● Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray or line with muffin liners.

● In a medium bowl, stir together the flours, baking powder, baking soda, and salt.

● In another bowl, stir together the yogurt, maple syrup, butter, eggs, and vanilla.

● Gently stir the yogurt mixture into the flour mixture.

● Stir in your desired add-in. (optional)

● Put 1⁄4 cup of batter for each muffin in the pan.

● Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Remove from the oven, and cool before serving.