Muffins are the perfect quick or on-the-go breakfast or snack.  If you’re a mom in need of a healthy snack or breakfast, you’re in the right place. Healthy Raspberry muffins for toddlers are perfect!

My little one devoured these muffins in no time, so it’s a toddler favorite for sure! Plus they are packed with the most nutritious ingredients that make them a top choice for toddler’s breakfast.

Looking for more toddler friendly muffin recipes, check out:

Why should I make these Raspberry Muffins?

  • These muffins are packed with nutritious ingredients and no processed sugar.
  • Perfect breakfast or snack option to grab when you’re short on time. 
  • Easy to make and store for the week. 
  • Great flavor even for us moms that need a quick pick-me-up!

toddler raspberry muffins


What is in these Raspberry Muffins?

These muffins are perfect to whip up at the beginning of the week and keep on hand to grab on-the-go, when you need a quick breakfast or snack.  Sometimes I know toddlers aren’t exactly patient in waiting for their food to be cooked, so this is a perfect option for those days!

They also have nutritious ingredients!

Raspberries: raspberries are a great source of fiber and vitamin c!

Whole wheat flour:  whole wheat flour is another source of fiber as well as healthy fats and some proteins.

Rolled oats: oats are a great source of fiber, which those little tummies need to keep digestive tracts healthy. 

Greek yogurt: greek yogurt is a perfect source of protein and also a great way to add moisture to the muffins.  Greek yogurt is also packed with healthy probiotics! 

Maple syrup:  this is the perfect way to sweeten any recipe without the processed sugar.  These muffins aren’t overly sweet but the maple syrup gives it the perfect amount of sweet taste.

Milk: using milk in bak!ed goods helps add moisture, but also has an added benefit of the calcium and vitamin D

Eggs: eggs, of course, are a good binding agent for baked goods.  

Coconut oil: coconut oil in place of butter or other oils is a great, healthier option!  Coconut oil is a good source of antioxidants.

Almonds: great plant-based protein and source of heart-healthy fats.

toddler raspberry muffins

How to make these Raspberry Muffins: 

I like to keep my muffin recipes simple in terms of the process.  The process and steps for this are pretty simple.

In one larger bowl, you can add all your dry ingredients together (flour, oats, baking powder, salt, cloves) and whisk together.

In another bowl, add your eggs, maple syrup, greek yogurt, milk, coconut oil, and vanilla extract and whisk it all together until smooth.

Add your wet ingredients to dry ingredients and fold together until you see no more dry ingredients in the bowl.  Then you can fold in your raspberries and chopped almonds (if using).

Using a 12 hole muffin pan, spray with baking spray and then add about ¼ cup of muffin batter to each hole.  You want it to be filled about ¾ of the way.

Bake at 425 degrees F for 5 minutes, then without opening the oven, lower the temperature to 350 degrees F and continue baking for 12-13 minutes or until a toothpick comes out clean. The reason I like to bake muffins this way is that is helps activate the baking powder and not dry out.  You end up with a fluffy and delicious muffin!

toddler raspberry muffins

How to store these muffins:

These muffins keep moist if stored in an airtight container or  ziplock freezer bag for a week.  No need to refrigerate, just keep at room temperature.  If you want to reheat them, you can warm them in the microwave for 8-10 seconds.

Ingredient Substitutions:


Whole Wheat Flour: wheat flour can simply be substituted with ground oats.  Sub in 1 ½ cups of ground oats for every 1 cup of wheat flour.

Greek Yogurt:  a great sub for greek yogurt is a lower fat cottage cheese, just processed to smooth the texture.  If you would like to make these dairy free, you can sub the greek yogurt for coconut yogurt or silken tofu.

Milk: easily swap out your dairy milk for any milk substitute.

Maple syrup: if you don’t have maple syrup on hand, you can use honey.  Please note NOT to use honey if you are making this for babies less than one year old. Honey can be only used for kids older than 12 months. 

Eggs: flax meal (not seeds), which is actually recognized as the most powerful plant food.  Simply mix 1 tablespoon of flax meal with 3 tablespoons of *warm* water. Or you can also use chia seeds as well instead of the egg, it is the same measurements as the flax meal: mix 1 tablespoon of chia seeds with 3 tablespoons of water and let set for 5 minutes.  Both of these options will create a binding agent needed for the muffins.


Almonds: if your little one has a nut allergy, you can skip these all together.  If you don’t have almonds on hand but want to use a nut in your muffins, you can also use any other type of chopped nut.  Just make sure to chop it up good into bit size pieces.


Ground Cloves: if you don’t have ground cloves on hand, or simply don’t like them, you can easily leave them out or sub in another spice like cinnamon, cardamom, or all spice.

toddler raspberry muffins

Healthy Toddler Raspberry Muffins Recipe:


  • 1 1/2 cup wheat flour 
  • 1/2 cup whole rolled oats
  • 3 1/2 tsp baking powder
  • 1/2 tsp salt
  • 6 Oz fresh or frozen Raspberries
  • 1 cup Greek yogurt
  • 1/4 cup milk 
  • 1/2 cup Maple syrup
  • 2 large eggs
  • 1/4 cup melted coconut oil 
  • 1 tsp vanilla extract 
  • 1/4 tsp ground cloves
  • 1/2 cup almond slivers chopped




  • Preheat your oven to 425° F
  • In a large mixing bowl, add dry ingredients (flour, oats, baking powder, salt and ground cloves) and whisk together.
  • In a separate bowl, add in Greek yogurt, eggs, maple syrup, milk, coconut oil, and vanilla extract and whisk together until smooth.
  • Add wet ingredients into the large mixing bowl with the dry ingredients and with a wooden spoon or rubber spatula, fold together until there are no remaining dry ingredients.
  • Then add in raspberries and almonds and fold until combined.
  • Spray a 12 hole muffin tin with baking spray
  • Fill each muffin hole ¾ full with muffin batter.
  • Bake at 425°F for 5 minutes then (without opening the oven) lower your temperature to 350°F and bake for 12-13 more minutes or until a toothpick comes out clean.
  • Let muffins cool for 5-10 minutes in the muffin tin and then move to a cooling rack.