Ahhh, strawberries. They are so sweet, so juicy, so amazing!
This recipe makes 20 mini muffins (or 6 regular sized ones), and one mini muffin is 47 calories!!
What you'll need:
1 cup strawberries whole
1/4 cup maple syrup
1/4 cup non-dairy milk as needed
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1 cup white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons confectioner’s sugar optional
4 teaspoons strawberry puree or all-fruit spread optional
a few drops vanilla extract optional
What you'll need to do:
Preheat oven to 350. Prepare a mini-muffin pan by oiling it lightly or filling with paper liners.
Place the strawberries in a food processor or blender and process until they are pureed. Measure out 1/3 cup plus 2 tablespoons of the puree into a small bowl and set aside any remaining puree for another use. Add the maple syrup, non-dairy milk, lemon juice, and vanilla.
In a medium bowl, mix together flour, baking soda, baking powder, and salt. Add the strawberry mixture. Mix until just blended–do not overmix. Fill mini-muffin cups with about 1 tablespoon of batter each. Bake at 350 F, checking after 10 minutes. When a toothpick comes out clean, remove and allow to cool completely. Frost if desired (see Notes below).
Recipe Notes
To prepare frosting, combine 6 tablespoons confectioners sugar, 4 teaspoons strawberry puree or strawberry all-fruit spread, and a few drops of vanilla extract. Stir well. If frosting seems too runny, add more sugar; if too stiff, add more puree. Frost center of muffins lightly just before serving (if you use too much, it will drip off), and refrigerate any leftovers.
To make these completely sugar-free, replace the maple syrup with more strawberry puree, and add stevia to taste.
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