Easter is a few days away, and if you’re as concerned as I am about the amount of sugar your children are eating, you may be looking for healthy alternatives to the jelly beans and vegan chocolate the Easter Bunny usually leaves (at least that’s what he usually deposits in my daughter’s basket). These tiny strawberry muffins are a very low-sugar option. Sweetened with maple syrup, they contain a fraction of the sugar of normal muffins, even if you use the optional frosting (which, if you’re making them for kids, you definitely should).
One word of advice, though: If you plan to put them into an Easter basket, don’t frost them first or you’ll wind up with very sticky Easter grass!
Strawberry Mini Muffins
- 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
- 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).
Nutritional info is approximate.
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