Where did I go?
Where did time go? Is it august? Is it MID-august? Holy moly, you guys. I can’t even.
Things are happening behind the scenes over here and it seems I haven’t baked in like… 67 549 years. That is an exact estimate.
Let’s not dwell on excuses as I have none. STRAWBERRY MUFFIN TIME!
I feel like strawberries aren’t put into muffins enough. Blueberries, for sure. But strawberries? And I don’t know why NOT, cause these are delicious. Crazy yummy. And I like to over stuff the muffins liners so you have ginormous cafe-like muffins. oh yes.
Adapted from my blueberry muffins.
1 c. whole wheat flour
1 c. all purpose flour
1/4 c. oats
4 tsp baking powder
1/4 tsp salt
1/2 c. brown sugar
1/2 tsp vanilla extract
1/4 c. raw sugar
1 c. oat milk (or any non-dairy)
3 tbsp mushed banana
1 lemon, zested
1 c. fresh or frozen strawberries
Preheat oven to 350 degrees F. Grease or line a 12 inch muffin pan with liners. In a large bowl, mix flour, sugars, baking powder and salt. Create a well and add the milk 1/2 cup at a time. Mix with a wooden spoon or rubber spatula. Mix in lemon zest, vanilla and banana and stir until fully combined. Gently fold in strawberries, try not to over mix muffin batter.
Spoon batter into muffin cups, filling about 3/4 full. Bake muffins for 22 – 25 minutes until fully baked. OR fill the liners all the way full, bake as normal or maybe a few minutes more and enjoy huge muffins.
Check back next week! I promise to post more than once a month. 🙂 I have more things to share! Exciting things!