Protein-Packed Mini Muffins (That My Kids Can’t Stop Eating)

These Protein-Packed Mini Muffins (that my kids can’t stop eating) are easy to make, freezer-friendly and toddler-approved.

Let’s talk snacks—specifically, snacks that my kids devour by the handful and I don’t feel one ounce of guilt about.

We recently tried a homemade version of those iconic Little Bites chocolate chip mini muffins (you know the ones), and I’ll be honest—we may never go back. The recipe is not only delicious, but made with ingredients I actually feel good about. So naturally…I quadrupled it.

Yes, you read that right—I made over 70 mini muffins in one batch, because my kids are obsessed, and honestly? So am I.

They’re soft, lightly sweet, packed with protein thanks to Greek yogurt and eggs, and they freeze like a dream.

Perfect for snack time, lunchboxes, and those moments when you just need a little something with your coffee (or cold, leftover toddler breakfast—no judgement).

Here’s Why We Love Them:

• Protein boost from Greek yogurt and eggs

• Less sugar than store-bought – I used granulated cane sugar instead of maple syrup

• Freezer-friendly – make a big batch and pull a few out at a time

• Bite-sized and lunchbox ready

• No weird ingredients – just simple pantry staples

Protein-Packed Mini Muffins Recipe

Inspired by Yummy Toddler Food’s Little Bites Copycat Muffins

These soft, protein-rich mini muffins are a freezer staple in our house. They’re kid-approved, quick to reheat, and easy to batch prep—especially with a few personal tweaks to make them just right for our family.

Original Batch (makes 24-36 mini muffins)

Ingredients:

• 1 cup all-purpose flour

• ½ tsp baking soda

• 1 tsp baking powder

• ¼ tsp salt

• 2 large eggs

• ½ cup plain whole milk Greek yogurt

• ¼ cup melted unsalted butter

• ¼ cup granulated cane sugar (I swapped this in for maple syrup)

• 1 tsp vanilla extract

• 1 cup mini chocolate chips

My Quadruple Batch (makes 70+ mini muffins)

(This is the version I make and freeze—slightly adjusted for texture and richness)

Ingredients:

• 4 cups all-purpose flour

• 2 tsp baking soda

• 4 tsp baking powder

• 1 tsp salt

• 6 large eggs (reduced slightly from 8 for a firmer texture)

• 2 cups plain whole milk Greek yogurt

• ¾ cup melted unsalted butter (reduced from 1 cup for a lighter result)

• 1 cup granulated cane sugar

• 4 tsp vanilla extract

• 2-3 cups mini chocolate chips (measure with your heart)

To make the process quick and mess-free, I used these mini muffin silicone trays (2-pack) and this cookie scooper for perfect portions every time.

Instructions:

1. Preheat oven to 375°F. Lightly grease mini muffin tins or use these silicone trays for easy baking and cleanup.

2. In a large bowl, whisk together your dry ingredients first: flour, baking soda, baking powder, sugar, and salt.

3. In a separate bowl, whisk your wet ingredients: eggs, Greek yogurt, melted butter, and vanilla until smooth.

4. Stir the wet mixture into the dry ingredients until just combined.

5. Fold in mini chocolate chips.

6. Scoop batter into mini muffin tins using a cookie scoop for perfect portions.

7. Bake for 12-14 minutes, or until a toothpick inserted comes out clean.

8. Let cool in pan for 5 minutes, then transfer to a wire rack to finish cooling.

Storage & Reheating:

Once muffins are cool:

• To freeze: Layer in a freezer-safe bag with parchment paper between layers.

• To reheat: Let thaw slightly, then pop in the air fryer at 325°F for 3–4 minutes for that warm, fresh-baked flavor.

Final Thoughts:

If your kids are as muffin-obsessed as mine, make these. You can batch-bake them, freeze them, and feel good knowing exactly what’s inside. My freezer is now stocked with these little gems, and snack time has never been easier.

Bonus tip: Add a smear of peanut butter or almond butter if you want to boost the protein even more!

Let me know if you try them—and if your freezer isn’t currently hiding at least 50 mini muffins…you’re missing out.

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