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Strawberry Crumb Muffins

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Strawberry Crumb Muffins

Lisa
The Cook
6 Servings
14 Ingredients
8 Comments

These Strawberry Crumb Muffins are light, fluffy and brimming with fruity sweetness. Not only are they a great low calorie option for busy mornings but they are also kid friendly!

Read More
6 Servings
14 Ingredients
8 Comments

Ingredients

  • 1 cup peel and mash Banana
  • ½ cups Applesauce
  • 1 tablespoon Coconut Oil #1
  • 1 cup dice Strawberries
  • ¾ cups Milk
  • 1 ½ cups Flour, All-Purpose #1
  • 1 ½ teaspoons Baking Powder
  • 1 teaspoon Cinnamon #1
  • ½ teaspoons Nutmeg
  • ½ teaspoons Salt
  • 2 tablespoons Flour, All-Purpose #2
  • ½ teaspoons Cinnamon #2
  • ¼ cups Rolled Oats, Quick Cooking
  • 2 tablespoons Coconut Oil #2

Containers

Supplies

  • Labels
  • Muffin Tins
  • 12.Muffin Liners

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, combine banana, applesauce, coconut oil #1, strawberries and milk.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a bowl, combine banana, applesauce, coconut oil #1, strawberries and milk.
  2. Beat with a spoon until well combined.
  3. In a separate bowl combine all purpose flour #1, baking powder, cinnamon #1, nutmeg and salt.
  4. Add wet ingredients to dry ingredients and stir just until combined.
  5. Divide batter evenly between paper lined muffin tins.
  6. In another bowl combine all purpose flour #2, cinnamon #2, oats and coconut oil #2.
  7. Sprinkle crumb mixture evenly over tops of muffins.
  8. Bake at 350 for 15-18 minutes until a toothpick inserted comes out clean.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
2 muffins
Amount Per Serving
Calories
296
Total Fat
9g
Saturated Fat
6g
Trans Fat
0g
Cholesterol
2mg
Sodium
293mg
Total Carbohydrates
51g
Fiber
4g
Sugar
12g
Protein
6g
WW Freestyle
8

Categories

shellfish-free, fish-free, soy-free, spring, summer, diet, fall, winter, egg-free, 30-min-meal, kid-friendly, vegetarian, kosher

Categories

shellfish-free, fish-free, soy-free, spring, summer, diet, fall, winter, egg-free, 30-min-meal, kid-friendly, vegetarian, kosher

8 Comments

Join the discussion

  1. I was wondering if these muffins taste like banana. I hate bananas but would love to try these. What could I substitute the banana with? Thanks!

    Reply

      1. Hi Carrie! You are correct, there isn’t an “egg substitute” listed. The applesauce replaces the egg in this recipe. Happy baking!

        Reply

  3. I am new to baking without oil, butter, eggs and such. I am wondering about the coconut oil, does it need to be melted down before adding in?

    Reply

    1. Coconut oil, depending on the type, will be in a solid state until it reaches about 68-71 degrees f. If you’re working with solid coconut oil, you can melt it down prior to adding it- but it won’t take much! Here is a really in depth article on cooking with it. Hope this helps and happy cooking!

      Reply