Strawberry Ginger Muffins

• 1 3/4 cups flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 cup crushed ginger snaps
• 1/2 teaspoon salt
• 1 cup almond milk
• 1/4 cup canola oil
• 1 1/2 cups chopped fresh strawberries
• 3/4 cup sugar
• 1 egg
• 1/2 teaspoon ground ginger

1. Preheat oven to 400u0b0F and line a muffin tin with baking cups.
2. 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.
3. 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!

flour, baking soda, baking powder, vanilla, ginger snaps, salt, almond milk, canola oil, fresh strawberries, sugar, egg, ground ginger

Taken from food52.com/recipes/20851-strawberry-ginger-muffins (may not work)