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Strawberry Lunchbox Blender Muffins

These delicious and nutritious (but most importantly, easy!) muffins are the perfect addition to back-to-school lunchboxes, as they’re packed with protein, fibre, vitamins and minerals (and a lot of yumminess!). Recipe by Sarah Remmer.

Strawberry Lunchbox Blender Muffins

Strawberry Lunchbox Blender Muffins

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 12 Muffins

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Equipment

  • Blender or food processor, muffin tin.

Ingredients

  • 250 mL 1 cup Vanilla or Plain Greek yogurt
  • 2 ripe bananas mashed (about 250 mL/1 cup)
  • 2 eggs whisked
  • 30 mL 2 tbsp coconut oil, melted
  • 500 mL 2 cups rolled or quick oats
  • 75 mL ⅓ cup maple syrup
  • 7 mL ½ tbsp baking powder
  • 2 mL ½ tsp baking soda
  • 5 mL 1 tsp vanilla
  • 250 mL 1 cup fresh California strawberries

Instructions

  • Preheat the oven to 200° C (400° F) and lightly spray or paper line 12 muffin tins.
  • In a blender or a food processor, add all the ingredients, except for mixed berries, and blend until smooth.
  • Add mixed berries into the blender. Using a large wooden spoon, gently fold them into the mixture.
  • Pour batter into prepared muffin pan, filling each cup ¾ full.
  • Bake for about 17 minutes or until the tops of your muffins are set. Cool in pan for about 10 – 15 minutes before serving.

Notes

These muffins are flourless, which means when they’re out of the oven and cooled, some of them may sink a bit. This is normal.

2 Comments on “Strawberry Lunchbox Blender Muffins

Tara
September 13, 2022 at 11:03 am

Could you use frozen strawberries if you thaw them first?

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CA Strawberries
September 13, 2022 at 11:53 am

That sounds like it would work, but you may need to drain a bit if extra juicy. Also, wait until room temperature since temperatures can impact the results when baking.

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