Strawberry shortcake… but make it toddler-friendly (and mom-approved)!
If you’re looking for an easy, nourishing snack that feels like a treat but is packed with protein and fiber, these Blender Strawberry Shortcake Mini Muffins are about to be your summertime go-to. Made with simple ingredients like oats, Greek yogurt, and fresh strawberries—this recipe comes together in minutes (because who has time for complicated?). Bonus: they’re lunchbox-friendly!
Growing up, my Nannie made the best poundcake with strawberries and vanilla ice cream every summer—simple, buttery, and loaded with sugared strawberries (literally poured a scoop of sugar on top LOL). It was the kind of treat that I always looked forward to during the summer!
Now as a busy mom, I wanted to bring those familiar flavors into a snack that works for real life—something quick, nourishing, and toddler-approved. That’s how these Blender Strawberry Shortcake Mini Muffins came to life!
They’re perfect for breakfast, snack time, or when you just want a little taste of summer without the sugar crash (or baking a whole cake). Easy to make, fun to eat—and a sweet nod to my Nannie’s kitchen.
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Ingredients
- Rolled oats: blended into flour for a wholesome, fiber-rich base
- Greek Yogurt: adds protein and moisture—plus, it’s a great way to keep little tummies fuller longer
- Eggs: help bind everything together and give that fluffy texture
- Banana or Maple Syrup: choose your sweetener! Banana keeps it fruit-sweetened, maple syrup gives a classic baked good sweetness
- Fresh Strawberries: the star of the show—juicy bites of natural sweetness
- Olive oil/Avocado oil/Butter: a little healthy fat for that tender crumb
- Baking Powder + Baking Soda: the secret to making oat-based muffins rise beautifully
- Almond or Vanilla Extract: because every good “shortcake” needs that warm, cozy flavor
- Optional Toppings: freeze-dried strawberries or hemp hearts (use code TIFF10 for 10% off of Tiny Sprouts booster)
See recipe card for quantities.
Instructions
- Step 1: Preheat the oven to 350°F. Then start by pulsing your rolled oats in the blender until you’ve got a fine flour. Toss in Greek yogurt, eggs, banana or maple syrup, baking powder, baking soda, almond or vanilla extract, salt, and oil. Blend until smooth.
- Step 2: Your choice to either stir chopped strawberries into the batter—don’t blend these unless you want pink muffins (which honestly, could be fun too!) or save them just for the topping.
- Step 3: Divide the batter into a greased or lined mini muffin tin. Add extra strawberry pieces or a sprinkle of sugar/freeze-dried strawberries on top if you’re feeling fancy. Pop them in a 350°F oven for 18-22 minutes. You’re looking for golden tops and a clean toothpick test!
- Step 4: Let them cool before removing and top with whipped topping or Greek yogurt + diced strawberries. Enjoy!
Hint: Let the batter rest for 5 minutes after blending—this gives the oats time to absorb moisture, resulting in a softer, fluffier muffin with that perfect “shortcake” texture!
Substitutions
These muffins are super flexible and already naturally gluten-free if using GF rolled oats, so here’s how you can tweak them to fit different needs:
- banana → sub with 2-3 tablespoon maple syrup for sweetness or use applesauce, but may make the batter a little softer—reduce oil slightly if you do.
- dairy-free → sub the Greek yogurt for unsweetened dairy-free yogurt (like coconut or almond-based). Just make sure it’s similar in texture to Greek yogurt for the best results.
- egg-free → I haven’t tested this recipe without eggs, but you could try using flax eggs (1 tablespoon ground flax + 3 tablespoon water per egg). Keep in mind the texture might be a bit denser.
Variations
Want to switch things up or add a little fun? Here are some fun ways to customize these muffins:
- kid-friendly frosting: mix Greek yogurt with a touch of honey and vanilla for a high-protein “frosting” your littles can dip or spread on top
- make them dessert-ready: top with a swirl of whipped cream or a drizzle of melted white chocolate for a treat that feels more like true strawberry shortcake
- berry swap: try blueberries, raspberries, or a mixed berry combo—just keep the total amount to about 1 cup!
- lemon twist: add 1 teaspoon of lemon zest to brighten up the flavor and give it a fresh, summery vibe
Equipment
You’ll need a mixing bowl, measuring cups + utensils, and a mini muffin pan!
Storage
Store in an airtight container at room temp for up to 3 days.
Keep in the fridge for up to 1 week.
Freeze for up to 2 months—just thaw overnight or pop in the microwave for a quick snack.
Tiff’s Tip
Want to really channel those strawberry shortcake vibes?
Top these muffins with a dollop of Greek yogurt mixed with a drizzle of honey or mashed strawberries. It’s like frosting…but packed with protein!
PS – get your little ones involved in the process by helping you dump ingredients into the blender or topping the mini shortcakes!
FAQ
Yes! Swap the Greek yogurt for a thick dairy-free yogurt alternative.
Absolutely—just thaw and pat them dry before adding to avoid excess moisture.
Yes, just adjust the bake time to around 22-25 minutes.
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Pairing
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Recipe
Blender Strawberry Shortcake Mini Muffins
Equipment
Ingredients
- 2 cups rolled oats gluten-free if needed
- 1 cup plain Greek yogurt or sub with dairy-free yogurt
- 2 large eggs
- 1 small ripe banana or 2-3 tablespoon maple syrup adjust sweetness
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon almond extract sub vanilla extract if desired
- 2 tablespoon olive oil avocado oil, or melted butter
- pinch of salt optional
- 1 cup finely chopped strawberries plus extra for topping
- optional: sprinkle of crushed freeze-dried strawberries or hemp hearts for topping
- optional for serving: whipped topping or Greek yogurt
Instructions
- Preheat oven to 350°F (175°C). Line or grease a mini muffin tin.
- Blend rolled oats into a fine flour.
- Add Greek yogurt, eggs, banana or maple syrup, baking powder, baking soda, vanilla, salt, and oil. Blend until smooth.
- Stir in chopped strawberries by hand. *can either stir strawberries into muffins or just use for topping
- Divide batter into muffin cups (makes 24 mini muffins or 12 regular muffins).
- Bake for 18-22 minutes (or 22-25 minutes for regular-sized muffins), until a toothpick comes out clean. Let cool before removing from the tin.
These Blender Strawberry Shortcake Mini Muffins are proof that snacks can be fun, nourishing, and toddler-approved—all without spending hours in the kitchen. If you try this recipe, tag me @toddlerdietitiantiff—I’d love to see your little ones enjoying them!
Looking for more easy toddler snacks?
Check out my blender chocolate veggie muffins or carrot cake bars for more no-fuss ideas!
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