Strawberry Crumb Muffins

Let's Cook

Directions

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

Freezing Directions

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

Serving Day Directions

Enjoy at room temperature!

Nutritional Information

1 serving = 2 muffins
  • 235 Calories
  • 6g Fat
  • 3mg Cholesterol
  • 421mg Sodium
  • 211mg Potassium
  • 39g Carbs
  • 2g Fiber
  • 9g Sugar
  • 5g Protein
  • 6 WW+ Points

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About This Recipe

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!

Meet The Cook

A mom of five, Lisa has a passion for cooking, and the belief that a strong family begins at the dinner table.  In her spare time, you will often find her behind a camera focusing on her love for photography.

Published:

OAMM Cook Lisa

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