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.
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 YouTube Channel to stay up to date on all my videos!).
And if you try these blender muffins, 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 hole 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.
If you enjoyed this recipe, you might also like my Healthy Strawberry Banana Bread.
Anna says
A definite hit with my three! I halved the recipe incase they weren’t nice but wished I had made the whole lot. I used the silicone cases instead of paper after reading previous comments.
★★★★★
Charlotte says
Hello! These were yummy but ours turned out very wet inside. Is it because I folded all of the chopped strawberries into the mixture rather than sprinkling some on top like the recipe says? Just so I know for next time as I’d definitely like to make them again. Thanks
Ciara Attwell says
Yes lots of strawberries inside the muffins will make them more wet. You could try cooking them for a few mins longer too
Jordanna H says
Could these be frozen? If not how long will they stay fresh in the fridge?
Ciara Attwell says
Yes they can be frozen
Lemara says
Hi does anyone know how well they freeze please?
Thanks in advance.
katrine says
How 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
Yep in the fridge and they’ll last for several days!
Katie Cox says
Anyone used GF flour?
Ciara Attwell says
GF Flour will work just fine in these!
Katie Streeter says
Can I use goji berries instead?
Ciara Attwell says
Yes you can!
Sandra says
Really tasty. Myself and the kids finished them off in 2 days!
★★★★★
Laney says
Love that I can make these in the blender, brilliant. Really tasty as well.
★★★★★
Ariana says
I 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
Is 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
I 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
I 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
Thanks 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
Just FYI that 180C is actually more like 350F. I made these last night and my family devoured them this morning.
Eileen says
Before 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
Hi 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
These muffins look too good. Love that they are made in a blender too – haven’t tried that before.