Strawberry Mini Muffins

Dairy Free
Health score
1%
Strawberry Mini Muffins
25 min.
20
35kcal

Suggestions


Indulge in the delightful taste of Strawberry Mini Muffins, a perfect treat for your morning meal, brunch, or breakfast gatherings! These charming little muffins are not only dairy-free but also incredibly easy to whip up, making them an ideal choice for busy mornings or leisurely weekends. With just 25 minutes of preparation time, you can enjoy a batch of 20 scrumptious muffins that are bursting with the fresh flavor of strawberries.

Each muffin is a mere 35 calories, allowing you to savor a guilt-free snack that satisfies your sweet tooth. The combination of white whole wheat flour and pureed strawberries creates a moist and tender texture, while the hint of maple syrup adds a natural sweetness that perfectly complements the fruit. The addition of lemon juice and vanilla extract elevates the flavor profile, making these muffins a delightful treat for all ages.

Whether you're hosting a brunch with friends or simply looking for a quick breakfast option, these Strawberry Mini Muffins are sure to impress. Serve them warm, and if you're feeling indulgent, consider frosting them with your favorite dairy-free spread. Get ready to enjoy a burst of berry goodness in every bite!

Ingredients

  • 0.5 teaspoon double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • tablespoon juice of lemon 
  • 0.3 cup maple syrup 
  • 0.3 cup non-dairy milk as needed ()
  • 0.3 teaspoon salt 
  • cup strawberries whole
  • 0.5 teaspoon vanilla extract 
  • cup flour whole wheat white

Equipment

  • food processor
  • bowl
  • oven
  • blender
  • toothpicks
  • muffin liners
  • muffin tray

Directions

  1. Prepare a mini-muffin pan by oiling it lightly or filling with paper liners.
  2. 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.
  3. Add the maple syrup, non-dairy milk, lemon juice, and vanilla. In a medium bowl, mix together flour, baking soda, baking powder, and salt.
  4. Add the strawberry mixture.
  5. Mix until just blended–do not overmix. Fill mini-muffin cups with about 1 tablespoon of batter each.
  6. 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).

Nutrition Facts

Calories35kcal
Protein10.41%
Fat4.56%
Carbs85.03%

Properties

Glycemic Index
10.1
Glycemic Load
1.21
Inflammation Score
-1
Nutrition Score
1.2252173789817%

Flavonoids

Cyanidin
0.12mg
Petunidin
0.01mg
Delphinidin
0.02mg
Pelargonidin
1.79mg
Catechin
0.22mg
Epigallocatechin
0.06mg
Epicatechin
0.03mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.01mg
Eriodictyol
0.04mg
Hesperetin
0.11mg
Naringenin
0.03mg
Kaempferol
0.04mg
Quercetin
0.08mg

Nutrients percent of daily need

Calories:34.99kcal
1.75%
Fat:0.18g
0.28%
Saturated Fat:0.01g
0.05%
Carbohydrates:7.66g
2.55%
Net Carbohydrates:6.9g
2.51%
Sugar:2.87g
3.19%
Cholesterol:0mg
0%
Sodium:68.95mg
3%
Alcohol:0.03g
100%
Alcohol %:0.2%
100%
Protein:0.94g
1.87%
Manganese:0.12mg
6.04%
Vitamin C:4.74mg
5.74%
Vitamin B2:0.06mg
3.46%
Fiber:0.76g
3.03%
Calcium:19.62mg
1.96%
Iron:0.2mg
1.12%