These strawberry smoothie breakfast muffins are DELICIOUS. Why are they called smoothie muffins? Well, a lot of the ingredients are things I would put into a strawberry smoothie!
I bake strawberries into the tops of them so they didn’t need decorating- it makes them extra cute! Making these with Miss 9 was lots of fun, she chopped the strawberries, blitzed the strawberries and generally helped with the mixing and also putting them into the mini muffin trays.
These would make for an awesome school holidays activity, get the kids baking- it means you are set for breakfasts when school goes back. If you need help with getting your kids cooking with you in the kitchen these holidays check out how I do it here.
Strawberries are everywhere right now, it’s the peak of their season in Queensland so it’s a great time to be munching on them. The added goodness of the LSA means that these are healthy, but not so much so that the kids won’t eat them.
I make 6 mum size (regular muffins) and 12 mini ones from a batch. They aren’t our entire breakfast, but they are perfect for grab and go and also help to give a healthy boost as afternoon tea.
I don’t send them to school as our school is nut free. They are easy to make dairy-free, I have used both almond and rice milk for them and they have turned out awesome both times! So make them how you like!
These strawberry smoothie breakfast muffins are also freezer friendly, so stash half in the freezer and they are there for after the holidays when you are packing lunches. Need more ways with strawberries?
Breakfast ideas to get you moving
- Easy French toast
- Apple oat muffins, no refined sugar
- Tropical banana and pineapple oat bars, egg free, dairy free, no refined sugar
Strawberry smoothie breakfast muffins
- 1 cup milk either cow’s or almond or rice milk
- ½ punnet of strawberries blitzed
- ½ punnet of strawberries sliced
- 1 cup self raising flour
- ½ cup wholemeal self raising flour
- ½ cup LSA linseed, sunflower seed and almond meal
- ½ cup shredded coconut
- ⅓ cup coconut sugar
- 1 egg
- ⅓ cup coconut oil
- Preheat your oven to 180 degrees.
- Melt the coconut oil and add to the blitzed strawberries, almond milk and egg. Whisk to combine
- Add the dry ingredients to a large bowl and stir through the wet ingredients mixing to combine well.
- ⅔ fill 12 mini muffin molds and 6 normal muffin moulds (i used silicone but you can also line metal ones).
- Top each muffin with a strawberry slice.
- Bake at 180 for 20 minutes.
- Cool on a wire rack