4teaspoonsstrawberry puree or all-fruit spreadoptional
a few drops vanilla extractoptional
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).
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.Makes 20 mini muffins or 6 regular-sized ones.Nutrition (per mini-muffin, without frosting): 35 calories, 2 calories from fat, <1g total fat, 0mg cholesterol, 73.9mg sodium, 48.4mg potassium, 7.8g carbohydrates, <1 fiber, 2.8g sugar, <1 protein.With or without the optional frosting, one mini muffin counts as 1 Weight Watchers Freestyle point, 3 points for 2 mini muffins.