BREAKFAST MUFFINS
BREAKFAST MUFFINS
In the summertime, there’s nothing I love more than fresh fruit! I love it sooo much I tend to buy way too much. So what better way to use it up then in baking? These breakfast muffins are delicious. For a complete breakfast, spread a muffin with almond butter and have 1 cup of fat-free milk or soymilk and ½ an orange!
- 1 cup strawberries, chopped
- 1/3 cup sugar, plus 1 tablespoons
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- Pinch ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 ripe banana, mashed
- 2 large eggs
- 1/4 cup canola oil or apple sauce
- 1 lemon, zested
- 1/2 pint blueberries
- 1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F. Spray muffin tin (makes 12)
In a small bowl, mix together strawberries and 1 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.
In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.
In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.
Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.
Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes.
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| Yummmmmmmmmmmmmmm :) |
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