Freezer Meal Recipes / Breakfast / Strawberry Crumb Muffins

Strawberry Crumb Muffins

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!
6 Servings Meet The Cook Print
Strawberry Crumb Muffins

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

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • 12.Muffin Liners
  • Muffin Tins
  • Labels

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

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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.
  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, quick 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.
  9. Cool completely.
  10. Divide between allocated number of gallon freezer bags, label and freeze.

Make From Frozen Serving Day Directions

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

  1. Enjoy at room temperature!

4 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!

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