Life is so much better with muffins in it, don’t you think? These muffins included. They’re fresh, sweet, zesty and perfect for breakfast or a snack!
I can’t wait for you to try these out. Jump to the recipe!
What you need to know about these strawberry lemon muffins:
- You can easily swap strawberries for blueberries or raspberries
- Fresh or frozen strawberries are fine, but fresh ones will be easier to work with because you can chop them
- Maybe don’t swap lemon for lime 😉
- Use white or whole wheat flour — up to you. In the recipe, you’re using whole wheat, but I made these with white so yours will be a little different in color.
- Gluten-free? I recommend all-purpose GF flour as always.
- Swap butter for coconut oil or vegetable oil if you want
- Swap yogurt for mashed banana or applesauce, but this will definitely change the flavor a bit. Non-dairy plain yogurt is ok!
Need to make a flax egg? Here’s how:
- Combine 1 TBSP ground flaxseed meal or chia seeds with 3 TBSP water.
- Let the mixture sit for 15 minutes at room temp or in the fridge.
- The final result will be goopy, like an egg.
For the topping: maybe don’t add a strawberry SLICE like I did (it just looked weird after a few days, haha). Instead, if you want, add chopped strawberries on top.
Let’s do it!
How to eat these muffins:
I would eat two muffins at breakfast and one for a snack, but you can do whatever feels best for you.
You could also pair these muffins with yogurt, fruit, nuts and whatever else you want to eat before you head out to work!
These muffins can be kept at room temp for 3-4 days and stored in the fridge for up to a week. They’re freezer-friendly too! You can eat them room temp, cold or slightly warmed (like 20 seconds) in the microwave.