Looking for a healthier version of Little Bites mini muffins that you can make at home for pennies? This copycat Little Bites recipe tastes just as good as the store-bought variety, so your kiddos will go crazy for them! (Check out my Stop Buying Store-Bought series for more recipes like this!)
These Copycat Little Bites Muffins are SO easy to make!
My kids love the boxed Little Bites mini muffins and I’ve periodically bought them when they go on sale.
I’ve been having SO much fun coming up with homemade recipes to replace store-bought items we regularly buy. So recently, I got to thinking that I could likely re-create them at home with healthier ingredients and for much less cost.
Wouldn’t you know, we love the homemade version!
They are super quick and easy to whip up and use much more nutritious ingredients than the store-bought muffins. Plus, they are significantly less expensive!
Ingredients for Little Bites Copycat Recipe
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup Greek yogurt
- ⅓ cup maple syrup
- ¼ cup butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
- ¾ cup mini chocolate chips
How to Make Homemade Little Bites Mini Muffins
1. Preheat oven to 375°F and line a 24-cup mini muffin pan with mini muffin liners.
2. In a medium-sized bowl, mix flour, baking powder, baking soda, and salt.
3. In another bowl, mix yogurt, maple syrup, eggs, butter, and vanilla.
4. Gently stir the wet ingredients into the dry ingredients.
5. Fold in the chocolate chips.
6. Fill each muffin cup with about 1½ tablespoons of batter, nearly to the top. (A small cookie scoop could make this less messy).
6. Bake in preheated oven for 10–12 minutes, or until the edges are lightly golden and a tester comes out clean.
7. Let the muffins cool in the pan for 2 minutes, then transfer the muffins to a wire rack to cool completely.
Homemade Little Bites Mini Muffins
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup plain Greek yogurt
- ⅓ cup maple syrup
- ¼ cup butter melted
- 2 eggs
- 2 teaspoons pure vanilla extract
- ¾ cup mini chocolate chips
Instructions
- Preheat oven to 375°F and line a 24-cup mini muffin pan with mini muffin liners.
- In a medium-sized bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, mix yogurt, maple syrup, eggs, butter, and vanilla.
- Gently stir the wet ingredients into the dry ingredients.
- Fold in the chocolate chips.
- Fill each muffin cup with about 1½ tablespoons of batter, nearly to the top.
- Bake in preheated oven for 10–12 minutes, or until the edges are lightly golden and a tester comes out clean.
- Let the muffins cool in the pan for 2 minutes, then transfer the muffins to a wire rack to cool completely.
Notes
Nutrition
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Could these be made with whole wheat flour? If so, any adjustments in other ingredients?
Yes, I think you totally could sub whole wheat for the all purpose flour!
Fantastic recipe with great flavor and texture, simple ingredients that come together quickly!
My only concern is trying to figure out the best methods for muffin liners because I feel I’m loosing too much muffin on the liner. Paper liner left about 20% of the yumminess on the liner. No liner at all in sprayed tin had great browning and no loss of muffin but more tedious to remove from pan. Next attempt was to spray the liners but it’s still wasting part of the muffin 🙁 I’ve just ordered parchment mini muffin liners and hoping they do the trick. In the meantime I think I’m going to bake off the rest of this batch in my regular sized parchment liners because I don’t want to lose more muffin, they’re really good! Any suggestions or tips would be appreciated ❤️
Is this the plain yogurt or the flavored? Can’t wait to try these.
I used vanilla yogurt.