These Oatmeal Cookie Mini Muffins are sure to be a favorite snack for the whole family!

Mini muffins are one of the most requested snack in our house and they never last long!

My kids absolutely love them and I love when I can sneak a little extra protein in and give them a snack that will actually fill them up.

Baking with greek yogurt is a favorite of mine because not only does it give a great soft and fluffy texture but it adds a boost of protein too!

These taste like your favorite cookie but baked into bite sized delicious mini muffins.

oatmeal cookie mini muffins on a cooling rack

Ingredients and Notes

You can find the full recipe with instructions at the bottom of this post, but here is everything you will need to make these mini muffins plus a few substitutions.

Greek yogurt: you will need plain unsweetened full fat greek yogurt for this recipe.
butter: or substitute melted coconut oil.
eggs
vanilla extract
salt and cinnamon
baking powder and baking soda: the leavening agents used.
pure maple syrup: our favorite natural sweetener to use in baking recipes.
all-purpose flour
quick oats: I prefer the texture of quick oats for that oatmeal cookie feel in your mouth, but you can also substitute rolled oats in a pinch.
mini chocolate chips

ingredients to make oatmeal cookie mini muffins

How to make oatmeal cookie mini muffins

Step 1: Add the quick oats, Greek yogurt, melted butter, eggs, vanilla extract, and maple syrup to a mixing bowl. Stir the ingredients together with a rubber spatula until combined.

Recipe Tip

Allow this to sit for around 5 minutes or so while you measure the dry ingredients. This will allow the oats to soften.

Step 2: In a separate mixing bowl, whisk together the salt, baking powder, baking soda, cinnamon, and flour.

Step 3: Add the dry ingredients to the wet and mix until just combined using a rubber spatula. Do not over mix the batter.

Step 4: Fold the mini chocolate chips into the batter.

Step 5: Grease a mini muffin tin and use a mini cookie scoop to distribute the batter evenly.

adding the wet ingredients to a mixing bowl

Kitchen tips

A mini cookie scoop is my favorite tool for speeding up the process when making mini muffins. It cuts down on clean up and makes it go much faster!

Step 6: Bake the oatmeal cookie mini muffins at 350 degrees for 12-14 minutes, until a toothpick inserted comes out clean.

Allow the mini muffins to cool for several minutes in the pan, then transfer them to a wire cooling rack to cool completely.

These taste like the perfect crossover between a dessert and a snack.

With the cinnamon and oat flavor in every bite, these will remind you of sinking into a bite of your favorite oatmeal cookie!

using a mini cookie scoop to fill the mini muffin tin with batter

Storing

Leftover mini muffins should be stored in an airtight container in the refrigerator or freezer. They will keep 4-5 days in the refrigerator or around 2 months in the freezer.

More Recipes You’ll Love

These oatmeal cookie mini muffins are such a fun twist on snack time. Let me know if you try them in the comments below!

Notes

Storing Leftover mini muffins can be stored in an airtight container in the refrigerator or freezer. They will keep 4-5 days in the refrigerator or around 2 months in the freezer.