Step 1

Preheat oven to Prepare a mini-muffin pan by oiling it lightly or filling with paper liners.

Step 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. Add the maple syrup, non-dairy milk, lemon juice, and vanilla.

Step 3

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).