Strawberry Crumb Muffins
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!
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
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?
- 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.
- 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.
- 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.
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
8 Comments
Join the discussionI 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!
Malinda – here is a great post about subbing bananas in baking. http://happyherbivore.com/2011… My suggestion would be to sub with equal amount of greek yogurt. Let us know how it turns out!
Can you use all purpose flour in this recipe? and can you use eggs as opposed to egg substitute?
You certainly can Caroline but it will change the nutritional facts. They will still be yummy though! Enjoy!
Am I missing something? I don’t see egg substitute listed.
Hi Carrie! You are correct, there isn’t an “egg substitute” listed. The applesauce replaces the egg in this recipe. Happy baking!
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?
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!