Ladies (and gents too!) I have a problem. It’s time to admit it. When summer comes, I become obsessed with the bounty of fresh fruits and veggies available both at the grocery store and Farmer’s Markets throughout the city. This problem led to our healthy and quick Strawberry Blender Muffins.
Now, the obsession itself is not really a problem – fruits and veg? How can that be a bad thing? BUT, the problem really rears its ugly head when I am somehow compelled to purchase cases of said veggie or fruit, just because I am SO (in the moment) motivated and inspired by the sheer freshness of it all. I imagine that our family will be able to ingest all this fresh fruit prior to it going bad, or that I am going to can, freeze, or create anything and everything to use up my purchase.
My latest obsession is the STRAWBERRY. To be honest, I like strawberries, but because we now are lucky enough to have strawberries in the store year round, and I buy them in small quantities almost every week, the strawberry has been a bit ho-hum for me. BUT, this week we have had beautiful, in season strawberries – explosive sweetness gems that are loaded with flavour, and I can’t get enough of them. My family is probably starting to get sick of the huge bowl of strawberries I am serving for dessert every night. BUT, there are only so many strawberries a family can eat, and I noticed that my beloved fruit of choice was starting to get a little soft.
Coincidentally, my husband also complained about the lack of healthy baking in the freezer this morning. I took it as a sign to get busy and create a little something for the lunchbox, and to use up my fruit of choice for June. Time for healthy and quick Strawberry Blender Muffins!
Ok – so I love a blender muffin because who doesn’t love one bowl to wash? And who doesn’t love the ease of throwing everything in and whirring it to perfection? As in most of Danni and my snack / baking recipes, these are loaded with protein thanks to my new fav, Skyr – an Icelandic yogurt with 19 grams of protein per serving. You can find the brand we use HERE. In addition, these muffins are refined sugar free, and perfect for freezing.
I also wanted to make these super fast. I’m not going to lie. I had 1 hour to get these done, and get my daughter out the door. So, I timed how long it took to throw these together. Literally 7 minutes and 15 seconds until I had the batter all ready to go. In fact, I had to wait for my oven to finish pre-heating. That’s how fast they come together!
Be sure to check out my “cooks notes” down below… for some interesting alterations to these little gems…
Healthy and Quick Strawberry Blender Muffins
Yummy quick strawberry muffins that come together in a flash, and are perfect for the lunch box or a snack for your athlete!
1 1/2 cups either Gluten Free Flour, or white / wholewheat baking flour
1/2 cup Gluten Free Oats
1 cup plain Skyr or Greek Yogurt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons vanilla
1 ripe banana
1 large egg
2 tablespoons maple syrup
1 cup cut up strawberries
Preheat the oven to 375 degrees. Either grease or fill a 12 cup muffin tin with liners.
In a blender or food processor, blend together all ingredients except strawberries. Once blended, mix in strawberries with a spatula. Divide evenly into muffin cups. Bake for 15 – 20 minutes, until a toothpick tester comes out clean. Let sit for a few minutes in pan before transferring to a cooling rack.
Store in a zip top bag, or sealed container, either in the fridge for a few days, or in the freezer for up to 6 months.
As you know, we are always trying to make our baking as healthy and yummy as possible. Also, it is important that your teen WANTS to eat it. So, for the above noted recipe, I might consider adding some dark chocolate chips when you add the strawberries. Why? Teens (especially girls) crave a little chocolate, and love to have a “treat” in their lunch. This is a great way to give them their treat! Also, after I made the above muffins with regular gluten free flour, I tried something. I substituted 1/2 a cup of flour for 1/2 cup of Botanica Perfect Greens. On the up-side, the muffins turned out perfect, tasted fantastic, and have that additional benefit of sneaking in a little extra “green” into your teen’s diet. The somewhat downside is that they took on a very “green” colour. If your kids are visual eaters, this might be a problem. Mine took it in stride, and loved them, but just giving you a heads up! Here is a photo of my very “green” strawberry muffins!
I am suspecting these muffins will be great when blueberries are in season, or even peaches (yum, I can’t wait)! Please comment below and let us know what you think!
Until next time, enjoy the bounty of strawberries this June!