Strawberry Mini Dutch Babies

There is no better way to start the morning than with a good breakfast.

Weekday morning meals consist of a smoothie, oatmeal or Greek yogurt and fruit – but the weekends? As far as I’m concerned, one weekend morning should include a breakfast treat.

Strawberry Mini Dutch Babies

Strawberry Mini Dutch Babies

This morning’s offering was inspired by Make and Take’s Pop Up Pancakes, but strays far from the original recipe when it comes to ingredients. I might want a weekend breakfast treat, but there’s no reason I can’t stick with my healthy eating plan at the same time.

Magic Bullet Mini Dutch Babies

Magic Bullet Mini Dutch Babies

I took advantage of my handy-dandy Magic Bullet to whip up these easy mini Dutch Babies. It did a great job of combining eggs, whole wheat pastry flour (a favorite baking flour), chia seeds, flax seeds, and frozen strawberries into a smooth and creamy mixture I could pour into my muffin tins.

Magic Bullet Mini Dutch Babies

Magic Bullet Mini Dutch Babies

Fresh from the oven, my Dutch Babies were tender and custard-like on the inside. All I needed was a quick drizzle of 100% maple syrup, and a side of fresh fruit – that’s what I call a weekend treat.

Enjoy your Sunday!

Treat Yourself to Breakfast – Strawberry Mini Dutch Babies

Serving Size: 4 - 2 muffins each, or two man-sized servings of 4


  • 1 large egg
  • 2 large egg white
  • ½ cup strawberries
  • ½ cup low fat milk
  • ½ cup whole wheat pastry flour
  • ½ teaspoon baking powder
  • 1 tablespoon flax seed meal
  • 1 tablespoon chia seeds
  • 1 tablespoon coconut oil, melted
  • ½ tablespoon honey
  • ½ teaspoon cinnamon


  1. Preheat the oven to 400 degrees.
  2. Whip ingredients in a blender until smooth.
  3. Generously spray a non-stick muffin tin with cooking spray and fill 8 muffins tins 2/3 full.
  4. Bake for 15 - 18 minutes until lightly browned on the top and cooked in the middle.
  5. Allow to cool for 5 minutes, then slip a knife around the edges and gently scoop out with a large spoon. These can tend to stick, so care is needed to remove from the pan.


Calories: 157 Weight Watchers PointsPlus 4 Total Fat: 6.62g Cholesterol: 47mg Sodium: 124mg Total Carbs: 17.53g Dietary Fiber: 3.65g Sugars: 2.52g Protein: 7.47g

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As an aside, I was contacted recently by Tim Cooley who was interested in providing readers with his take on starting a home cooking business. Tim’s article was an interesting read, so if the thought of cooking for a crowd sends you off daydreaming, then give this article from Tim a read. Enjoy!

Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to  me that I provide you with accurate information.

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    • says

      I love my magic bullet. It was worth every penny. It works perfectly for smaller jobs like this, and I wouldn’t make a vinaigrette without it. You can buy a all kinds of accessories like a larger container for bigger jobs too. Cleans up easily. I should be a spokesperson. :)

  1. Angel Collins says

    Those looks delicious and I think I wanna try them for next days’ breakfast menu. Thank you for the recipe. :)

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