Ingredients

The following ingredients have 20 Servings
  • 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)

Instruction

  • 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).