Strawberry Ginger Muffins

By • February 17, 2013 • 2 Comments

Author Notes: I was once having a snack that consisted of both ginger snaps and strawberries. They ended up in my mouth at the same time– and the idea for this recipe was born. This is a great flavor combination that would also taste delicious in waffles or pancakes!Abby Reisner

Makes 16 muffins

  • 1 3/4 cup 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 cup chopped fresh strawberries
  • 3/4 cups sugar
  • 1 egg
  • 1/2 teaspoon ground ginger
  1. Preheat oven to 400°F 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!
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over 1 year ago Mollyh

This looks great. What kind of strawberries (fresh or frozen) and how much?


over 1 year ago Abby Reisner

Thanks!! (And also thanks for making me realize I forgot to list that crucial ingredient!) I used fresh strawberries- about 1 1/2 cups.