Strawberry Ginger Muffins Recipe

Name: Strawberry Ginger Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups flour; 1 teaspoon baking soda; 2 teaspoons baking powder; 1 teaspoon vanilla extract; 1 cup crushed ginger snaps; 1/2 teaspoon salt; 1 cup almond milk; 1/4 cup canola oil; 1 1/2 cups chopped fresh strawberries; 3/4 cup sugar; 1 egg; 1/2 teaspoon ground ginger

Servings: persons

1 3/4 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon vanilla extract
1 cup crushed ginger snaps
1/2 teaspoon salt
1 cup almond milk
1/4 cup canola oil
1 1/2 cups chopped fresh strawberries
3/4 cup sugar
1 egg
1/2 teaspoon ground ginger

1
Preheat oven to 400u00b0F and line a muffin tin with baking cups.
2
In a large bowl, combine all the dry ingredients with a fork until well blended. Toss the strawberries in the flour mixture until they're all coated. In a separate, smaller bowl, beat the wet ingredients with a fork. Add the wet ingredients to the dry ingredients and mixed until just combined.
3
Pour the batter into the prepared pan, filling each muffin cup 2/3 full. If you want to (I did and it was yummy!), sprinkle brown sugar on top before baking. Bake for 20-25 minutes. Let them cool in the pan for a lil bit before taking them out and eating them/letting them cool more. Enjoy!

925

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 3/4 cups flour, 1 teaspoon baking soda, 2 teaspoons baking powder, 1 teaspoon vanilla extract, and more.

Yes, Strawberry Ginger Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Ginger Muffins

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