Blender Strawberry Shortcake Mini Muffins
These Blender Strawberry Shortcake Mini Muffins are the perfect toddler-approved snack—made with oats, Greek yogurt, and fresh strawberries for a nourishing, high-protein treat. Easy to whip up in the blender!
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.
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