Pear Oat Greek Yogurt Muffins For Toddlers
Soft, moist pear oat Greek yogurt muffins made with oats and almond flour. Naturally gluten-free, protein-rich, and perfect for toddlers and busy mornings.
Equipment
- silicone muffin pan
- high speed blender
Ingredients
- 1 cup rolled oats blended into flour
- ½ cup almond flour
- 1 cup plain Greek yogurt or dairy-free yogurt (ideally thick)
- 2 eggs or flax eggs
- 3 tablespoon melted butter or olive oil
- ¼ cup maple syrup optional, can omit for no added sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt optional
- 1½ cups finely chopped ripe pears about 2 pears
Instructions
- Preheat oven to 350°F and line or grease a muffin tin.
- Add rolled oats, almond flour, Greek yogurt, eggs, melted butter, maple syrup (if using), vanilla, cinnamon, baking powder, baking soda, and salt. Blend until smooth.
- Stir in chopped pears by hand.
- Divide batter evenly into muffin cups (about ¾ full).
- Bake for 18-22 minutes, until centers are set. Cool completely before serving.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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