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A delicious way to use your summertime strawberry harvest.

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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
10 mins
total:
50 mins
Servings:
24
Yield:
24 muffins
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin pans with baking cups.

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  • Combine flour, brown sugar, flaxseed meal, baking soda, cinnamon, and salt in a large bowl.

  • Combine strawberries, strawberry puree, applesauce, and oil in another bowl. Add to flour mixture, blending until all ingredients are moistened. Stir in walnuts.

  • Divide batter into the prepared muffin cups using an ice cream scoop.

  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pans for 10 minutes; turn out of pans and place on wire racks to continue cooling.

Nutrition Facts

249 calories; protein 3.1g; carbohydrates 35.6g; fat 11.2g; sodium 161mg. Full Nutrition
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