Go Back
+ servings
Logo of The Forked Spoon showing Spork
Meal prep boxes filled with different types of food on a table
4.75 from 4 votes

Berry Yogurt Muffins (Back-To-School Meal Prep)

These Berry Yogurt Muffins, made with rolled oats, vanilla yogurt, fresh berries, and sweetened with a touch of honey, are a delicious and healthy homemade addition to any back-to-school lunchbox.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 12 muffins
Calories: 115kcal


For the Berry Yogurt Muffins

  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 2 tablespoon flax seeds
  • 1.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon salt
  • 1 large egg
  • 1 cup yogurt (I used Dannon Light & Fit Vanilla Greek Yogurt)
  • ¼ cup honey
  • 2 tablespoon brown sugar - packed
  • ¼ cup milk
  • 2 teaspoon vanilla extract
  • 1 (large) cup mixed berries - fresh or frozen

For the snack boxes (all optional, pick your favorites)

  • Hard boiled eggs
  • Pretzels, pita chips, crackers, etc.
  • Fresh fruit- berries, oranges, grapes, kiwi, pineapple, apples, etc.
  • Sliced veggies- broccoli, carrots, cucumber, sugar snap peas, etc.
  • Nuts or seeds
  • Yogurt or Danimals
  • Sliced cheese or string-cheese


For the Berry Yogurt Muffins

  • Preheat oven to 350 degrees F and line a 12-cup muffin tin with liners or grease with non-stick cooking spray. Set aside.
  • In a medium bowl whisk together all the dry ingredients- flour, oats, baking soda, baking powder, cinnamon, and salt. Set aside.
  • In a separate larger bowl, whisk the egg before adding the yogurt, honey, brown sugar, milk, and vanilla extract. Mix well to combine.
  • Mix the dry ingredients in with the wet ingredients until just combined. In a small bowl toss the berries with 1 tablespoon of flour until the berries are just coated. Carefully fold the berries into the batter.
  • Portion the batter evenly among the 12 muffin cups and sprinkle with brown sugar and white chocolate chips, if desired. Bake for approximately 14 minutes, or until a toothpick inserted in the middle comes out clean.
  • Allow muffins to cool in the muffin tin for 1-2 minutes before transferring to a cooling rack to cool completely. Freeze extras in a sealed ziplock bag or store in a sealed Tupperware for 3-4 days. 

For the Snack Boxes (optional)

  • To each snack box add one muffin and any other favorite additions. I always try to include an equal balance of protein, fruit, carbohydrates, and veggies.


  • Nutrition facts are for one muffin. Additional ingredients added to the snack box are not accounted for.


Calories: 115kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 15mg | Sodium: 113mg | Potassium: 116mg | Fiber: 1g | Sugar: 9g | Vitamin A: 35IU | Vitamin C: 2.5mg | Calcium: 70mg | Iron: 0.9mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.