Looking for a yummy strawberry muffin recipe to use up your frozen strawberries? This is the perfect one!
Muffins are perfect year-round for a quick breakfast on-the-go or a sweet addition to an awesome school lunch. Don’t have time to whip these up from scratch? Check out this post and learn how to freeze muffins.
From these warms muffins to a bowl of hot chili or soup, MOMables has enough recipes and ideas to see you through the fall—come and see!
These muffins are very quick and easy to put together. You can have your kids help you out, and in no time, you’ll have some delicious muffins ready, straight out of the oven!
It may be difficult to wait, but trust me, you’ll want to let them cool down, or you’ll burn your tongue (not that I would know!). The turbinado sugar adds just a little bit of sweetness and crunch to the top of the muffin, which I particularly enjoy, but it is completely optional and can be omitted.
I usually prefer baking my muffins in either silicone baking cups, or directly in the pan, to reduce waste and to save money. For this recipe, I actually did have some liners in the pantry and decided to try out the recipe with them to see how they would bake. I determined that if you are using paper liners, I would add a bit of cooking spray to prevent the muffins from sticking, or you can scrape the stuck muffin parts off the liner with your teeth. My daughter prefers to do the latter.
But what happens when you get so excited that you make tons of batter? Well, freeze it for a quick breakfast for tomorrow or the next day! See How to Freeze Muffins here!
These muffins are also perfect to put inside your lunch box!
- Yield: 16 1x
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup applesauce (unsweetened)
- 1/2 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups strawberries (washed, dried, and chopped)
- Turbinado sugar (optional)
- Preheat the oven to 375F.
- Lightly spray a muffin pan, or use paper liners.
- In a medium bowl, mix the flour, baking powder, and salt.
- With a mixer, beat the butter for 30 seconds, until light and fluffy.
- Add the applesauce, sugar, eggs, and vanilla, and mix until combined.
- Add the flour mixture, and mix until combined.
- With a wooden spoon, or spatula, fold in the chopped strawberries.
- Divide the batter among the baking cups, and sprinkle the tops with turbinado sugar, if using.
- Bake for 15 to 20 minutes, or until a toothpick comes out clean.
- Enjoy your muffins, and keep the extras in an airtight container or FREEZE and save for later!
Halloween Ghost Tortilla Chips
Need a fun and healthy Halloween treat?
With all the sugary treats circulating during this time of year, it’s time to share something fun and healthy that your kids will LOVE!
Using our Toufayan plain wraps, we made these delicious ghost tortilla chips! You can easily enjoy them by themselves, or you can serve them with some dip and fruit.
All you need to do is use a ghost cookie cutter to cut out your chips, and bake them in the oven with a little bit of cinnamon and sugar. The best part about these is that you control the ingredients! There don’t need to be exact measurements—you can decide what is best for your family. When you buy store-bought chips, there is no choice, and many times I have found that those chips can be too sweet. That is why I love making our own chips. Not only can I make them in the “coolest shapes” (according to my daughter), I can also control the amount of sugar that goes in each chip! That’s what makes these the perfect healthy Halloween treat!
You can either use a food-marker or melted chocolate to add a face to your ghosts. I prefer not to put faces on every chip, but my daughter thinks the faces are a lot of fun, so they make a great opportunity for your kids to help you out in the kitchen! Need more ideas to get your kids involved in the kitchen? Or just simply need more ideas to pack in their lunches on a regular basis? MOMables has you covered!
These chips would also make the perfect addition to your kid’s Halloween school lunches!
MOM tip: If you are having trouble cutting through your tortilla because it is too cold or you only have a plastic cookie cutter, stick the tortilla in the microwave for 15 seconds for easier cutting.
Halloween Ghost Tortilla Chips
- Toufayan plain wraps tortillas
- Cooking spray
- Ghost cookie cutter
- Food-safe marker or melted chocolate chips (optional)
- Preheat your oven to 350F.
- Line your baking sheet with parchment paper.
- In a bowl, mix the sugar and cinnamon together.
- Using your cookie cutter, cut ghosts out of your tortillas.
- Lightly spray your ghost chips with cooking spray.
- Sprinkle your cinnamon-sugar mixture onto each tortilla.
- Bake for 8 to 15 minutes (time varies based on the oven).
- Let the tortilla chips cool down fully.
- Add ghost faces with a food-safe marker or melted chocolate chips (if desired).
- Serve with dip and fruit, and enjoy!
Need some ideas for some fun pancake add-ins? Look no further!
Not only is breakfast the most important meal of the day, it is the only meal we always eat together every day no matter what our schedules look like. We are all such huge breakfast lovers that we sometimes enjoy breakfast for lunch or dinner, too.
Pancakes have always been a favorite in my family. However, sometimes we want to jazz up our pancakes and try something different. We’ve put together a list of 33 pancake add-ins you will surely enjoy! No more complaining of “plain pancakes” with these add-ins. Simply start with our homemade pancake mix and add in these great options for some delicious homemade pancakes!
Pancakes are obviously a family favorite for me, but having them every morning for breakfast can get tiring for the kids. So if you need more amazing breakfast ideas, along with ideas to fill your kid’s lunch boxes, come join us! You can also sign up for our FREE newsletter and get ideas sent straight to your inbox weekly!
MOM Tip: Double or triple your recipe and freeze the extras!
Need a gluten-free pancake mix? You can find ours here.
- Strawberry Banana—chopped strawberries and mashed banana or top with homemade Strawberry Syrup
- Peanut Butter (or nut-free spread) and Jelly
- Banana Nut (Walnut)—mashed banana and chopped walnuts
- Apple Cinnamon—applesauce (and/or tiny chopped apples) and cinnamon
- Mixed Berry—chopped strawberries, raspberries, blueberries, etc. (can use frozen) and my Blueberry Homemade Syrup
- Lemon Blueberry—lemon zest, lemon juice, and blueberries
- Pumpkin Pancakes—pureed pumpkin and pumpkin spices
- Cinnamon Roll Pancakes—brown sugar, cinnamon, and vanilla top it with Cinnamon Syrup
- Chocolate Chip Pancakes—mini chocolate chips
- Coconut Pancakes—coconut milk, topped with coconut flakes
- Chocolate Pancakes—cocoa powder
- Yogurt/Greek Yogurt Pancakes—add in favorite yogurt
- Orange Cranberry—orange zest, orange juice, and chopped cranberries (dried or fresh)
- Honey Pancakes—drizzle honey in batter
- Raspberry White Chocolate Chip—raspberries and white chocolate chips
- Bacon Pancakes—cooked bacon
- Carrot Cake Pancakes—finely shredded carrot, cinnamon, ginger, nutmeg, and vanilla
- Nutty Pancakes—a mix of chopped nuts
- Oatmeal Raisin Pancakes—oats and dried raisins
- Mint Chocolate Chip—mint extract and chocolate chips
- Buttermilk Pancakes—substitute buttermilk for milk
- Pineapple Pancakes—crushed pineapple
- Coffee Lovers—espresso powder
- Gingerbread Pancakes—ginger, cinnamon, cloves, and molasses
- Maple Cinnamon Pancakes—pure maple syrup and cinnamon
- Banana Split—mashed bananas, mini chocolate chips, and chopped cherries
- Zucchini Pancakes—sneak in shredded zucchini
- Chocolate Peanut Butter—cocoa powder, chocolate chips, and peanut butter
- Nutella Pancakes—MOMables sunflower seed Nutella
- Snickerdoodle Pancakes—brown sugar and cinnamon
- Macadamia Nut—chopped macadamia nuts and white chocolate chips
- Eggnog Pancakes—eggnog instead of milk
- Lemon Poppyseed—lemon zest, lemon juice, and poppyseeds
Chicken Pot Pie Soup
Do your kids love those packaged chicken pot pies that come in a box? Now you can have it in soup form!
This recipe is one your entire family will surely enjoy!
Quick dinner recipes are always a favorite in my house. Sometimes as a mom, the pressure is on to continually deliver dinner and lunches that satisfy all members of the family! And it can be hard! Fortunately, MOMables is here to relieve some of that pressure and help you put together lunches and dinners your family will love!
I love to be able to put together a dinner in less than half an hour and be done (well, except for all the dishes)! This Chicken Pot Pie Soup is exactly that.
The ingredients are simple—things we usually have in our pantry, and everything comes together so quickly. My husband absolutely loved this dish—he is a chicken pot pie lover, so this soup was a huge hit with him! My daughter prefers the soup without “spiciness,” so I have to lower the amount of seasonings to her taste, but when I did that, she absolutely loved it too! This recipe was a big win in our family, and I’m sure it will be in yours, too!
This soup would be perfect in a thermos the next day for lunch!
Chicken Pot Pie Soup
- Yield: 6 1x
- 1 tablespoon butter
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/3 cup chopped onion
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups chopped cooked chicken breasts
- 2 cups dried medium egg noodles
- 1/2 teaspoon each seasoned salt, dry mustard, chili powder, and ground black pepper
- 1/4 teaspoon curry powder
- 1 cup half and half or light cream
- 1 tablespoon all-purpose flour
- 1 cup chopped fresh broccoli
- 1/3 cup frozen peas
- In a large pot, heat the butter until melted
- Add the carrot, celery, onion, and garlic to the pot, and cook until tender, for about 5 minutes.
- Stir in the broth, chicken, noodles, and seasonings.
- Bring the soup to a boil.
- Reduce the heat, cover the pot, and simmer for 10 minutes or until the noodles are tender.
- In a small bowl, whisk together the half and half and flour, then add it to the pot.
- Add the broccoli and peas to the pot.
- Simmer, uncovered for about 5 minutes, or until slightly thickened.
- Spoon into bowls and enjoy!
How to Freeze Muffin Batter
Can you freeze muffin batter? YES!
This is a common question that members of the MOMables staff get continually, and the answer is YES. You can freeze your muffin batter. Having frozen muffin batter in your freezer ensures that you can have freshly baked muffins almost any time you please. Muffins are so versatile and can be enjoyed with breakfast, lunch, dinner, or a snack.
By freezing the muffin batter in paper liners, it makes your job easier. It’s so much easier to just simply take out the paper liner and bake it.
Mornings are always hectic, especially when breakfast hasn’t been planned and lunches aren’t packed for the day. This is where MOMables can step in and make your life easier! Click here if you would like to make your mornings a lot less stressful!
It really is as simple as that! All you have to do is take them out of the freezer, place them into the tin, and bake. Add a few more minutes of baking time if you take the batter directly out of the freezer.
I usually use a freezer-safe bag to store my muffin batter because that is what works best in our small freezer. I place my frozen muffin batter in the bag and try to squeeze out as much air as I possibly can. I then take that bag and place it in another freezer bag to prevent freezer burn. When my bag is empty, I then rinse it, let it dry, and use it again for the next batch. I reuse the bag as many times as I can.
Muffins to Freeze
Now you know how to freeze muffins, so all that’s left is to leave you with some of the BEST freezer-friendly muffin recipes. Here are my favorites:
- Banana Oatmeal Muffins
- Cinnamon Coffee Cake Muffins
- Pear Muffins
- Easy Blueberry Muffins
- Apple Fritter Muffins
- Easy Protein Muffins for Kids
I could go on and on because my family absolutely LOVES muffins, but I’ll stop there so you can start making some delicious muffins and freezing them for your next busy morning.
How to Freeze Muffin Batter
- Paper liners
- Muffin/cupcake tin
- Your favorite muffin recipe
- Freezer-safe container or bag
- Place paper liners in your muffin/cupcake tin.
- Follow your muffin recipe, and mix the ingredients well.
- Scoop out your muffin batter into the paper liners.
- Place the entire muffin tin in the freezer (on a flat surface) and freeze until solid (at least 2 hours).
- Once the muffin batter is completely frozen, take the paper liners out of the tin and place them in a freezer-safe container or bag.
- Return the batter to the freezer.
- When you’re ready to bake the muffins, place the liners inside the muffin tin as needed, and bake accordingly (adding a few minutes to the baking time if taken immediately from the freezer)
Muffin batter can be stored up to 3 months in the freezer.
Using a large ice cream scoop can ensure that you divide the batter equally for each muffin.
How to Freeze Waffles
Did you know you can freeze waffles?
I love breakfast foods, especially waffles. To me, waffles are a lazy man’s pancake. You pour your pancake mix into the waffle iron, close it, and wait for it to ring when it’s ready.
That’s it! It means no hovering over the stovetop or the griddle, or watching the batter to see when you have to flip it. And sometimes you make the mistake of doing too many things at once, and some pancakes burn (not that I would know anything about that). So I love to have waffles for breakfast on those days where I can’t seem to shake off the sleepiness.
I know if you are anything like me, then most of the time you are dragging your kids out of bed and prodding them to get ready for school, and I’m sleepy, too! MOMables is here to make that morning process just a bit easier! With our menu planning and our massive recipe index, you have everything you need!
My secret to having waffles on those days is that I actually raid my freezer stash. I am not a morning person, and sometimes even pouring the batter into the waffle iron is too much. I just dive into my freezer stash and reheat the waffles. I can then enjoy a few moments with my coffee, and breakfast is done!
I usually use a freezer-safe bag to store my waffles. My waffle iron can make four waffles at a time, and I can fit 8 waffles in a gallon-size freezer bag. I squeeze out as much air as possible and double-bag the waffles in order to prevent freezer burn. To help my waffles cool faster, I let them cool on a wire rack.
Need to know how to easily grease your waffle iron? Check out this post HERE.
How to Freeze Waffles
- Category: Breakfast
- Cook the waffles and allow them to fully cool down.
- Place the waffles on a parchment paper–lined baking sheet.
- Put the baking sheet into the freezer until the waffles are fully frozen, for about 2 hours.
- Once the waffles are frozen, place them in a freezer-safe bag or container.
- Use a permanent marker to label the freezer bag or container.
- When reheating the waffles, you can use the microwave, toaster, or oven to reheat and enjoy.
Waffles can stay in the freezer for up to 3 months.
MOM Tip: If you’re using a freezer-safe bag to store the waffles, try to squeeze out as much air as possible in order to prevent freezer burn. Also, using two bags helps as well.
How to Freeze Berries
Did you know that you can freeze berries?
Freezing berries is something that I have been doing for years now. Those extra berries that are on the verge of being too ripe? I freeze them. There is an amazing sale at the grocery store, but you usually think it will be too much to eat at the moment, right? I freeze my extras. By freezing berries during their peak season, you can enjoy them all throughout the year! You can freeze them whole, or you can freeze sliced berries. Either way works the same.
I used to be guilty of throwing away those last fruits that had been forgotten at the back of the fridge. Freezing berries was one of the ways I found that saved my fruit from being thrown out, and in turn saved me money. Every time you end up throwing fruit out, you are essentially throwing your money into the trash.
What other things do you need help with around the kitchen? MOMables has you covered from breakfast to dinner, and most important, your kid’s lunch box!
So next time it’s the dead of winter, and you find yourself wanting blueberry muffins but blueberries aren’t in season anymore, check your freezer stash!
MOM Tip: Try to get all of the air out of the freezer-safe bag in order to prevent freezer burn.
How to Freeze Berries
- Berries of choice; blueberries and strawberries shown above
- Baking sheet
- Freezer-safe bag or container
- Permanent marker
- Wash and dry your berries completely.
- Place the berries on a baking sheet.
- Put the baking sheet in the freezer and allow them to fully freeze for about 2 hours.
- Place the berries into the freezer-safe bag or container.
- Use a permanent marker to label the bag or container.
- When you’re ready to use the berries, take out desired amount and add to your recipe.
Frozen berries can last up to 3 months in the freezer.
Need a quick and easy dinner solution? I know I do!
After a long, busy day, what I need is a quick and easy dinner that doesn’t require a lot of thought or steps. Prepping, cooking, and cleaning up the kitchen in less than half an hour? That I can do.
Need more recipe ideas to help make lunch and dinner time just a bit easier? Get meal plans sent straight to your inbox!
Sometimes the simplest recipes surprise us. No big fancy ingredients—all of the ingredients were already in my freezer and pantry! My husband and I couldn’t stop eating it, but sometimes with picky eaters, they might not want to try something new. They might just see the shrimp and say no. Presentation can be everything for picky eaters, so taking this recipe and making it into a “nest” will bump up the appeal for sure! You can even have your kids help make the nests, or help spoon the shrimp mixture into the nest. Just calling it a nest worked in my house. ;)
- Category: dinner
- 4 ounces dried angel hair pasta
- 1 garlic clove, minced
- 1 bell pepper, chopped
- 3 tablespoons olive oil, divided
- 1 cup cooked baby shrimp
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Cook the pasta according to the package directions.
- Sauté the garlic and bell pepper with 1 tablespoon of the olive oil in a large skillet over medium heat for about 5 minutes.
- Stir in the shrimp, lemon juice, salt, and black papper.
- Cook for 2 minutes more, or until heated through.
- Drain the pasta and return to the pot.
- Toss the pasta with the remaining 2 tablespoons of olive oil.
- Use a fork to twirl the pasta into nests on each serving plate, then spoon some of the shrimp mixture into each nest.
Grinch Fruit Kabobs
It’s beginning to look a lot like Christmas! Are your kid’s lunches in the holiday spirit yet? To get into the holiday cheer, make these fun and healthy Grinch Fruit Kabobs!
Not to be a Grinch, but I refuse to start Christmas celebrating until Thanksgiving is over. So naturally, the day after Thanksgiving is full of holiday cheer and music! As a family, we love this season. Everything from the music to the decorations to the food. There are always so many sweets and treats going around during the holidays that sometimes it’s nice and refreshing to have a healthy snack, too.
Need a few more healthy snack ideas? Head over to MOMables, and I can send everything you need straight to your inbox!
Being surrounded by chocolates and sweets doesn’t make it easy for kids to want a healthy snack, but they will LOVE these kabobs! And while I always gravitate toward fun food, they will be loved by all who see them and eat them!
To make these Grinch Fruit Kabobs, all you need are mini marshmallows, strawberries, bananas, and green grapes! They are such a simple and fun snack, also known as “the best snack ever” according to my daughter, who helped me put them together. :) These kabobs would be perfect for a holiday party or even as a surprise treat in the lunch box!
Your kids will want to help you make these, so be sure to have all the fruits accessible so they can assemble the kabobs themselves.
- Mini marshmallows
- Strawberries, tops sliced off
- Banana, peeled and sliced
- Green grapes
- First wash and cut your fruit.
- On each toothpick, assemble your kabob as follows: one mini marshmallow, one strawberry, one banana slice, and one green grape.