Is it just me, or does everything taste better when it’s in miniature form? These adorable muffin bites are almost too cute to eat. Almost. Serve these as part of a brunch, or throw a couple in a lunchbox for a sweet snack.

Ingredients:

• 3/4 cup unsweetened almond milk
• 2 Ener-G eggs
• 1/3 cup agave nectar
• 1/4 cup melted Earth Balance butter
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 3/4 cup whole wheat flour
• 3/4 cup all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/2 cup crushed freeze-dried strawberries
• 1/3 cup plain non-dairy yogurt
• 1/4 cup powdered sugar
• 1 tablespoon lemon juice

1. In a large bowl, whisk together the milk, Ener-G eggs, agave, butter, vanilla, and lemon extract.
2. Fold in the flours, baking powder, and crushed strawberries.
3. Divide the batter evenly among 24 mini muffin cups coated with cooking spray. Bake at 400 degrees F for 11 minutes. Let stand in the pan for 8 minutes, then transfer to a wire rack and cool completely.
4. To prepare the glaze, whisk together the yogurt, powdered sugar, and lemon juice Drizzle over the cooled muffins.