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Berry Oatmeal Muffin Bites - A Simple, Wholesome Snack

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Rolled oats (old-fashioned)
  • All-purpose flour (or white whole wheat)
  • Baking powder
  • Baking soda
  • Fine sea salt
  • Cinnamon (optional)
  • Plain yogurt (Greek or regular)
  • Milk (dairy or unsweetened non-dairy)
  • Eggs
  • Maple syrup or honey
  • Vanilla extract
  • Unsalted butter (melted) or neutral oil
  • Mixed berries (blueberries, raspberries, chopped strawberries; fresh or frozen)
  • Lemon zest (optional, but lovely)

Method
 

  1. Prep your pan: Heat oven to 350°F (175°C). Grease a mini muffin tin or line with mini liners.
  2. Soften the oats: In a large bowl, combine 1 cup rolled oats with 1/2 cup milk. Let sit 5–10 minutes to hydrate.
  3. Whisk the wet ingredients: Add 1/2 cup plain yogurt, 1/3 cup maple syrup, 1 large egg, 1 teaspoon vanilla, and 3 tablespoons melted butter or oil. Whisk until smooth.
  4. Mix the dry ingredients: In a small bowl, stir 3/4 cup flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon.
  5. Combine: Add dry ingredients to the wet and fold gently until just combined. Do not overmix.
  6. Add berries: Fold in 3/4 to 1 cup berries. If using frozen, add straight from the freezer and toss lightly with 1 teaspoon flour first to reduce bleeding.
  7. Optional brightness: Fold in 1 teaspoon lemon zest for a fresh lift.
  8. Fill the tin: Spoon batter into the mini muffin cups, almost to the top. You should get about 24 bites.
  9. Bake: Bake 12–14 minutes, until the tops are set and a toothpick comes out mostly clean (a few moist crumbs are fine).
  10. Cool: Let rest in the pan 5 minutes, then transfer to a rack to cool completely. They firm up as they cool.