Blender Strawberry & Chocolate Breakfast Muffins {Healthy too!}
Home-style healthy muffins stuffed with strawberries and chocolate! Serve 'em up warm with a little love from the heart!
Servings: 12 Servings
Calories:
Ingredients
- 1 ½ cups all purpose flour or whole wheat flour or 1/2 & 1/2
- ¾ cup Greek yogurt
- ½ cup oats
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 large egg
- ½ cup maple syrup or honey
- ¼ cup brown sugar optional, if you want more sugar flavor
- 3 tablespoons oil of choice or butter, melted
- ¼ cup milk of choice
- 1 tablespoon vanilla extract
- 1½ cup strawberries diced, and divided
- ½ cup semi-sweet chocolate chips mini semi-sweet chocolate chips or for extra skinny, just add 1/4 cup and sprinkle randomly on top of muffins.
Instructions
- Preheat oven to 400 degrees. Line 12 muffin tins with cupcake liners or spray muffin pan with non-stick spray.
- Pour all of your ingredients in a blender or food processor (except the strawberries and chocolate chips) and pulse in short burst until oats are smooth, but do not overmix! Just pulse the mixture several times to get the mixture blended! Mixture will be thick.
- Pour and scrape batter into a medium sized bowl, and fold in 1 cup of diced strawberries and the chocolate chips.
- Divide batter into the muffin tins and divide remaining ½ cup diced strawberries over the top of each muffin.
- Bake for 17-22 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- If you want to lighten them up even more, of course you can leave the chocolate chips out completely or sprinkle the tops of the muffins with some random mini chocolate chips for a little chocolate flava!
- You can also use the mixer or whisk to make these muffins, but I would pulse the oats first.