These Healthy Strawberry & Chocolate Chip Muffins are packed full of oats, banana, greek yogurt and honey and take just a couple of minutes to whip up in a blender or food processor.
If there’s one type of food that I know is sure to go down a treat with my kids it’s muffins; soft and sweet and cakey, I know exactly why they love them so much! But with traditional recipes containing lots of unhealthy fats and refined sugar, I’ve been experimenting with making some healthier versions of our favourite muffin flavours, starting with Strawberry & Chocolate Chip today!
These muffins are still made with wheat flour but I’ve also included some rolled oats in there to help keep little tummies fuller for longer. I’ve swapped butter or oil for greek yogurt and instead of using refined sugar, these muffins are sweetened with banana and honey. All in all these muffins make a really great afternoon snack for kids. I also have to admit to having them for breakfast too on really hectic mornings!
As well as being healthy these muffins are super easy to make. Simply chuck all the ingredients into a blender or food processor and let the machine do all the hard graft!
For the full recipe check out the video or written instructions below (and don’t forget to subscribe to my You Tube Channel to stay up to date on all my videos!). And if you try this recipe please do let me know what you think. Or tag me in a picture on Facebook or Instagram using the hashtag #myfussyeater. I’d love to see your pictures!
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Healthy Strawberry & Chocolate Chip Blender Muffins
Prep Time: 5 mins- Cook Time: 15 mins
- Total Time: 20 minutes
Yield: 10 1x
Category: Snacks
Cuisine: American
Print Recipe
Pin RecipeDescription
These Healthy Strawberry & Chocolate Chip Muffins are packed full of oats, banana, greek yogurt and honey and take just a couple of minutes to whip up in a blender or food processor.
Ingredients
- Ingredients:
- 200g / 1.5 cups plain or all purpose flour
- 50g / 0.5 cups rolled oats
- 200g / 1 cup greek yogurt
- 1 medium banana
- 1 large egg
- 2 tbsp honey
- 2 tsp vanilla extract
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 125g / 1 cup chopped strawberries
- 50g / 0.3 cup chocolate chips
Instructions
- Preheat the oven to 180c / 390f.
- Place all the ingredients except the strawberries and chocolate chips in a food processor or blender and blitz until the mixture is smooth. Add in about 3/4 of the strawberries and chocolate chips and stir with a spoon.
- Line a 12 hold muffin tray with paper cases and spoon the mixture into the cases (you should be able to make between 10 and 12 muffins depending on their size). Add the remaining chopped strawberries and chocolate chips on top.
- Bake the muffins in the oven for between 15 and 20 minutes or until a skewer inserted in the centre comes out clear.
- Allow the muffins to cool in the tin or on a wire rack before serving.
Jordanna H says
April 27, 2019 at 2:17 pmCould these be frozen? If not how long will they stay fresh in the fridge?
Ciara Attwell says
May 21, 2019 at 11:08 amYes they can be frozen
Lemara says
March 11, 2019 at 10:49 amHi does anyone know how well they freeze please?
Thanks in advance.
katrine says
June 13, 2018 at 2:22 pmHow should I store these? In the fridge? They’re in the oven cooking right now and they look YUM. Making them for my daughters 1st birthday tomorrow:)
Ciara Attwell says
June 14, 2018 at 8:25 pmYep in the fridge and they’ll last for several days!
Katie Cox says
May 24, 2018 at 1:01 amAnyone used GF flour?
Ciara Attwell says
May 24, 2018 at 8:13 amGF Flour will work just fine in these!
Katie Streeter says
March 23, 2018 at 11:44 pmCan I use goji berries instead?
Ciara Attwell says
March 24, 2018 at 2:43 pmYes you can!
Sandra says
March 15, 2018 at 6:22 pmReally tasty. Myself and the kids finished them off in 2 days!
★★★★★
Laney says
March 12, 2018 at 11:50 amLove that I can make these in the blender, brilliant. Really tasty as well.
★★★★★
Ariana says
January 16, 2018 at 9:48 amI would probably avoid using liners altogether, as I too had issues with the paper liners sticking to the muffins. I had let them cool completely before trying the peel them. Pity really as the flavour of the muffins are delicious!
Stephanie says
July 19, 2016 at 8:27 pmIs there nutritional information for these? I would like to make them, but need to know that so I can work them into my diet. Thanks!
Ciara Attwell says
July 21, 2016 at 8:20 pmI don’t calculate the nutritional info myself but if you put the ingredients into an online calculator it will tell you everything you need to know!
Linda Cameron says
June 30, 2016 at 2:16 pmI made these today in paper muffin liners and they stuck to the liner. Next time I will not use liners. Otherwise good. The higher heat of 390 actually was good for me as my oven is slow and usually have to add another 5-10 minutes to a recipes!
★★★★
Ciara Attwell says
July 16, 2016 at 7:16 pmThanks Linda. I find that if you leave the to cool completely the cases can be peeled off easier but perhaps I should mention that maybe silicone cases would be better. Thanks for the feedback!
LizM says
May 24, 2016 at 11:54 amJust FYI that 180C is actually more like 350F. I made these last night and my family devoured them this morning.
Eileen says
May 21, 2016 at 1:35 amBefore the recipe the article says these are made with wheat flour but in the recipe it says plain or all purpose flour. Can wheat flour be used?
Thanks!
Ciara Attwell says
May 21, 2016 at 8:20 amHi Eileen, plain or all purpose flour is wheat flour. I think you might be confusing it with whole wheat flour. You can use this but it will give the muffins a denser texture which I’m not sure would work very well with the oats.
Thalia @ butter and brioche says
April 15, 2016 at 2:52 amThese muffins look too good. Love that they are made in a blender too – haven’t tried that before.