I don’t know about you guys, but there’s very little I prefer more in the morning for breakfast than a muffin. They’re easy to grab on the way out the door and so fulfilling. Today, I’m going to share with you a recipe I adore – Strawberry Muffins with Fresh Strawberries. They’re great for me, but even more so, they’re great for the hustle and bustle of mornings with kids on the way out the door. Sounds amazing as a parent, right!?
I have been on a real muffin kick these days. I would always eat cereal for breakfast but now I really crave my homemade muffins. For one thing, they are healthier than store bought and for me, that means fewer calories. I eat these Lemon Blueberry Muffins almost every day, I love these cinnamon muffins as well. Both of these recipes are gluten-free and lower in carbs. And you can’t go wrong with these Southwestern Egg Muffins…healthy and tasty!
Before you grab this recipe, be sure to pop on over and check out some of the other yummy options I have in store. These Glazed Chocolate Cake Doughnuts are to die for. But if you’re looking for something a little less sweet and more savory in the morning, this Corned Beef Hash recipe is also amazing.
Below you can find the instructions so you can make your own Strawberry Muffins with Fresh Strawberries! Enjoy!
Plenty of Breakfast Recipes Here!
Strawberry Muffins With Fresh Strawberries
Preheat oven to 375 degrees and line a muffin pan with cupcake liners. Set aside.
In a large bowl, sift together flour, baking soda, baking powder, and salt.
Using a stand mixer, start to combine sugar, oil, and eggs until it you achieve a creamy consistency. Add vanilla extract then add your mashed bananas.
Start adding your dry ingredients. Do it slowly, in thirds, and make sure all of the ingredients are well combined. Fold in your strawberries.
Fill each section of your muffin pan with your batter and bake for 15 to 18 minutes (or until golden brown, whilst passing the ‘toothpick test’). Allow to cool before serving!