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
Yield: 12 Muffins
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- 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.
3 Comments on “Strawberry Lunchbox Blender Muffins”
Tara
September 13, 2022 at 11:03 amCould you use frozen strawberries if you thaw them first?
CA Strawberries
September 13, 2022 at 11:53 amThat 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.
Diana
December 6, 2022 at 7:05 amI make this recipe almost once a week since September. My dairy free kiddo in a nut free school adores them! Thanks Sarah.