It might be a busy morning, but that’s no reason not to indulge a little! Busy Morning Muffins are light, fluffy, and filled with all sorts of goodies, like fresh blueberries, crunchy walnuts, and sweetened strawberries. Busy Morning Muffins are perfect for making ahead of time and grabbing on the go so you can enjoy a tasty treat no matter your schedule. Make your busy day a great day by starting off on the right foot. It might be a busy morning, but that’s no reason not to indulge a little! Busy Morning Muffins are light, fluffy, and filled with all sorts of goodies, like fresh blueberries, crunchy walnuts, and sweetened strawberries. Busy Morning Muffins are perfect for making ahead of time and grabbing on the go so you can enjoy a tasty treat no matter your schedule. Make your busy day a great day by starting off on the right foot.
Ingredients
- 1 cup strawberries chopped
- 1 cup plus 2 tablespoons sugar divided
- 1 1/2 cups all-purpose flour
- ground cinnamon to taste
- 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
- 1 lemon zested
- 1 (8-ounce) container blueberries
- 1 cup walnuts chopped
Directions
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Preheat the oven to 350 degrees F.
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Line a 12-cup muffin tin with paper liners.
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In a small bowl, add the strawberries and 2 tablespoons of the sugar and toss to combine.
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Allow the strawberry mixture to macerate, about 15 minutes.
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In a small bowl, add the flour, the cinnamon, the baking soda, the nutmeg, and the salt.
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In a large bowl, add the mashed banana, the eggs, the canola oil, the remaining sugar, the macerated strawberries, and the lemon zest and whisk to combine.
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Add the dry ingredients mixture to the wet ingredients mixture and mix until just combined into a batter. Do not overmix.
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Add the blueberries and the walnuts to the batter and fold to combine.
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Scoop the batter evenly into the prepared muffin cups.
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Bake until a toothpick inserted into the center of the muffins comes out mostly clean with only a few moist crumbs attached, about 30 minutes.
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Allow the muffins to cool for 5 minutes.
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Transfer the muffins to a wire rack to cool completely.
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Serve.
Content retrieved from: https://bigrecipe.com/recipe/busy-morning-muffins.
