Description
A grab-and-go breakfast solution made by blending frozen fruit and yogurt, then freezing the mixture in muffin liners. These nutritious, mess-free cups are perfect for busy back-to-school mornings.
Ingredients
Scale
- 1 cup (150g) frozen strawberries
- 1 medium (100g) frozen banana
- 1 cup (240g) plain Greek yogurt
- 1/2 cup (120ml) milk (almond, whole, or other)
- 1–2 tablespoons honey or maple syrup (optional)
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Prep the fruit: If using fresh strawberries, wash, hull, chop, and freeze for at least 30 minutes. Peel and freeze the banana.
- Blend the base: Add frozen strawberries, frozen banana, Greek yogurt, milk, honey, lemon juice, and vanilla extract to a blender. Blend on low, then increase to high for 60-90 seconds until smooth. Scrape down sides as needed.
- Pour into cups: Line a standard 12-cup muffin tin with muffin liners (silicone or paper). Spoon the mixture into each liner, filling about 3/4 full to allow for expansion.
- Freeze: Place the muffin tin in the freezer for at least 4 hours, or overnight, until completely solid.
- Store and serve: Once frozen, transfer cups to a Ziplock bag in the freezer for storage. To serve, peel off the liner. For lunchboxes, let sit on the counter for 5-10 minutes to soften slightly before eating.
Notes
Use frozen fruit for the best thick, popsicle-like texture. If the mixture is too thick, add more milk. If too thin, add more frozen fruit. Silicone liners prevent sticking better than paper. These can be stored in the freezer for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 14
- Sodium: 30
- Fat: 2
- Carbohydrates: 18
- Fiber: 2
- Protein: 6
Keywords: smoothie cups, breakfast, back-to-school, kid-friendly, healthy snacks, yogurt popsicles, meal prep, grab-and-go breakfast