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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!
Prep Time20 mins
Cook Time17 mins
Servings: 12
Author: Kim Lange


  • 1 1/2 cups all purpose flour or whole wheat flour or 1/2 & 1/2
  • 3/4 cup vanilla Greek yogurt
  • 1/2 cup oats
  • 1 large egg
  • ½ cup maple syrup
  • 1/4 cup brown sugar
  • 2 tablespoons oil or butter melted
  • 1/4 cup Cashew Milk or any milk
  • teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon vanilla extract
  • cup strawberries diced, and divided
  • 1/2 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.


  • 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 blend until oats are smooth.
  • Scrape the batter down and stir mixture several times until the mixture becomes smooth.
  • 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.


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!