Blender Strawberry Chocolate Chip Muffins

These blender strawberry chocolate chip muffins combine flour, oats, Greek yogurt, banana, honey, strawberries, and chocolate chips. Blend the base just until smooth, then stir the fruit and chips in by hand. Bake in a standard 12-cup muffin pan and begin checking at 15 minutes.

Why Make Blender Strawberry Chocolate Chip Muffins

The blender makes a quick batter with fewer mixing bowls, while the berries and chocolate chips are folded in afterward for pieces of fruit and chocolate throughout. Expect about 10–12 muffins, depending on how full you fill the cups.

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

How to Make Blender Strawberry Chocolate Chip Muffins

1. Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
2. Add the flour, oats, Greek yogurt, banana, egg, honey, vanilla, baking powder, and baking soda to a blender or food processor. Pulse just until the batter is smooth and combined; scrape down the sides as needed.
3. Transfer the batter to a bowl and stir in about three-quarters of the strawberries and chocolate chips by hand.
4. Divide the batter among 10–12 muffin cups. Top with the remaining strawberries and chocolate chips.
5. Bake for 15–20 minutes, checking from 15 minutes. A skewer inserted in the center should come out without wet batter.
6. Cool in the pan briefly, then transfer to a wire rack.

Serving Suggestions

Serve warm or at room temperature with tea, coffee, or fruit. Greek yogurt or a small drizzle of honey can be added at the table if desired.

Storage

Store cooled muffins in an airtight container at room temperature for up to 2 days. Freeze for up to 2 months. Thaw at room temperature or warm briefly in the oven.

Tips for Blender Muffins

• Use the listed gram weights when possible; cup measures can vary by how flour and oats are packed.
• Pulse only until smooth to avoid overworking the flour.
• Fold in the strawberries and chocolate chips by hand so they do not break down in the blender.
• Pat strawberries dry before adding to reduce extra moisture.
• Begin checking at 15 minutes; pan and oven differences affect the bake time.

Variations

Use blueberries instead of strawberries or replace some chocolate chips with chopped nuts. To make a dairy-free version, use a plant-based yogurt and dairy-free chocolate chips. Replacing the egg also changes the structure and would require testing.

Frequently Asked Questions

Can I use frozen strawberries?
Thaw, drain, and pat them dry before folding them into the batter.

Can I make them dairy-free?
Use a plant-based yogurt and dairy-free chocolate chips. Check labels for ingredients and cross-contact information.

Can I skip the chocolate chips?
Yes. The muffins will be fruit-forward and less sweet.

How many muffins does the recipe make?
About 10–12, depending on the size of your muffin cups and how full you fill them.

Can I halve the recipe?
Yes. Halve each ingredient and check the muffins early because a smaller batch may bake faster.

Healthy Strawberry & Chocolate Chip Blender Muffins

Print Recipe

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

• Total Time: 30 minutes
• Yield: 12 servings

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

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.

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.

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian