Strawberry Mini Muffins low sugar & vegan
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- 1 slice(s) ibgredients listed below
- These tiny 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.
- “These mini muffins are very lightly sweetened and enter cupcake realm. I made them using Maple Syrup as called for and added a tablespoon of Truvia stevia blend. I suddenly know more vegans than ever in my life but this recipe is wonderful for everyone! You will not believe how delicious they are.” – SML
- •1 cup strawberries, whole
- •1/4 cup maple syrup or honey
- •1/4 cup almond milk
- •1 tablespoon lemon juice
- •1/2 teaspoon vanilla extract
- •1 cup white whole wheat flour – (or unbleached or all purpose if that is what you have)
- •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).
- 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.
- Preparation time: 15 minute(s) | Cooking time: 10 minute(s)
- Number of servings (yield): about 20 mini-muffins or 6 regular-sized ones Nutrition (per mini-muffin, without frosting): 35 calories, 2 calories from fat, <1g protein, 1.3 points
This recipe is a personal recipe added by mamatbear1941 and has not been tested or endorsed by MyRecipes.
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Strawberry Mini Muffins low sugar & vegan Recipe at a Glance
- COURSE: Cakes/Frostings