Healthy Strawberry & Chocolate Chip Blender Muffins

introduction

These Healthy Strawberry & Chocolate Chip Blender Muffins are quick, soft, and full of fruit. You make the batter in a blender so they are fast to mix and easy to clean up. If you like a fresh drink with muffins, try the mango strawberry smoothie recipe for a fruity match.

why make this recipe

You get a simple snack or breakfast that is lower in fuss and still tasty. The blender does the hard work so you can make muffins fast. The fruit and yogurt add moisture and natural sweetness. These muffins use common pantry items and fresh strawberries for a bright flavor.

how to make Healthy Strawberry & Chocolate Chip Blender Muffins

This method uses a blender or food processor to make a smooth batter and keeps things quick.

1. Preheat the oven to 180c / 390f.
2. Put all ingredients except the strawberries and chocolate chips into a food processor or blender.
3. Blitz until the mixture is smooth.
4. Stir in about 3/4 of the strawberries and chocolate chips with a spoon.
5. Line a 12 hole muffin tray with paper cases and spoon the mixture into the cases.
6. Add the remaining chopped strawberries and chocolate chips on top of each muffin.
7. Bake for 15–20 minutes or until a skewer in the centre comes out clear.
8. Let the muffins cool in the tin or on a wire rack before serving.

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

Directions :

• 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.

how to serve Healthy Strawberry & Chocolate Chip Blender Muffins

Serve warm or at room temperature. They pair well with a cup of tea, coffee, or a fruit smoothie. Top with a bit of Greek yogurt or a small drizzle of honey for extra creaminess.

how to store Healthy Strawberry & Chocolate Chip Blender Muffins

Keep muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip bag for up to 2 months. Thaw at room temperature or warm in the oven for a few minutes.

tips to make Healthy Strawberry & Chocolate Chip Blender Muffins

• Do not over-blend; stop once the batter is smooth.
• Fold in most fruit and chips by hand to keep texture.
• Use ripe banana for natural sweetness.
• Check muffins at 15 minutes to avoid over-baking.
• If strawberries are very juicy, pat them dry to stop the batter becoming too wet.

variation (if any)

• Swap chocolate chips for chopped nuts or white chocolate.
• Use blueberries instead of strawberries for a different berry flavor.
• Make them vegan by using a flax egg (1 tbsp flax + 3 tbsp water) and a plant-based yogurt.

FAQs

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain excess juice, then pat dry before adding to the batter.

Q: How do I make them dairy free?
A: Use a plant yogurt and a dairy-free chocolate chip.

Q: Can I skip the chocolate chips?
A: Yes. The muffins will still be sweet and fruity without them.

Q: How many muffins does this make?
A: It makes about 10–12 muffins depending on how full you fill the cases.

Q: Can I halve the recipe?
A: Yes. Halve each ingredient and bake in fewer muffin cases, checking time as it may be slightly shorter.

Healthy Strawberry & Chocolate Chip Blender Muffins

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These muffins are quick, soft, and full of fruit, made effortlessly in a blender for a convenient and delightful snack.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat the oven to 180°C / 390°F.
2. Place all the ingredients except the strawberries and chocolate chips in a food processor or blender and blitz until smooth.
3. Stir in about 3/4 of the strawberries and chocolate chips.
4. Line a 12-hole muffin tray with paper cases and spoon the mixture into the cases.
5. Add the remaining strawberries and chocolate chips on top.
6. Bake for 15–20 minutes or until a skewer inserted in the center comes out clear.
7. Let the muffins cool in the tin or on a wire rack before serving.

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Notes

For extra creaminess, top with Greek yogurt or a drizzle of honey. Store in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

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Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 10g
• Sodium: 150mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 40mg