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
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Ingredients
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1 3/4 cups
flour
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1 teaspoon
baking soda
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2 teaspoons
baking powder
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1 teaspoon
vanilla extract
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1 cup
crushed ginger snaps
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1/2 teaspoon
salt
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1 cup
almond milk
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1/4 cup
canola oil
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1 1/2 cups
chopped fresh strawberries
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3/4 cup
sugar
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1
egg
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1/2 teaspoon
ground ginger
Directions
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Preheat oven to 400°F and line a muffin tin with baking cups.
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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.
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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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