Mini Pink Lemonade Muffins

Pink lemonade does not make much sense at all. It makes us wonder: What is the pink in usually yellow lemonade? Some people assume it is from added strawberry or cranberry juice. Today, that may be true, but the origin of pink lemonade is a lot shadier.

Josh Chetwynd, the author of How the Hot Dog Found Its Bun, states there are two possible origins of this mysterious drink.

Number one: Back in 1857, Pete Conklin was selling drinks at a concession stand in a circus. One day, he ran out of the water to make lemonade, and there were no wells or springs to replenish the stock. Pete ran through the dressing tent, searching for a new source, determined not to lose any business. Meanwhile, Fannie Jamieson, one of the circus’s bareback riders, had just finished washing her red tights after a show, leaving the basin full of pink-tinged water in the tent. Without any regret, Pete hauled the basin to his stand and marketed the drink as “fine pink lemonade.”


The second possibility included a circus salesman and gambler named Henry E. Allott, red cinnamon candies, a vat of lemonade, and a lucky accident. I’m sure you understand what happened. This accident sold so well, Allot continued to sell the drink.

I’d like to think pink lemonade is sourced from the second story rather than the first because… gross. From both instances, we can learn one thing: Don’t trust suspicious drinks at a circus. You just don’t know where the vendors got their ingredients. You can be rest assured those recipes are not from this blog.


I do not use cinnamon candies or laundry water in this recipe. Instead, the pink in these muffins is from pureed strawberries. See? Nothing sketchy.

If you like a deeper shade of pink, you can add a few drops of red food coloring to the batter. However, keep in mind that food dyes are made from petroleum. They can cause allergic reactions, such as hives and asthma issues, hyperactivity in children, and studies show that they potentially cancer-causing.

If things like that don’t bother you, go ahead and add red food coloring. The muffins will be a pretty shade of pink. Although it doesn’t matter what color the muffins are, at least in this instance. These mini muffins are so good, you will be too busy eating them rather than staring at the color.

This recipe is so easy because it is made in a blender or food processor. Drop the ingredients in, blend, bake, and tada! Delicious muffins.

And never trust a circus concession stand.


Mini Pink Lemonade Muffins


  • 1 cup oat flour
  • 1 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cup of finely chopped frozen strawberries
  • 1/2 cup maple syrup
  • 1/3 cup almond milk
  • 1/4 cup coconut oil
  • 1/2 tbsp of lemon zest
  • 3 tbsp lemon juice
  • 1 tsp vanilla extract


  1. Preheat the oven to 350 degrees.
  2. Blend all of the ingredients in a blender or food processor until the batter resembles a strawberry smoothie.
  3. Grease the mini muffin pans or line with muffin cups and spoon the batter into the pans.
  4. Bake for 20-25 minutes until the sides of the muffins are browned

Makes 48 mini muffins.

Recipe request? Questions? Remarks? Comment below!

Subscribe and you’ll be updated with every new post and recipe!

Follow The Creative Palate on FacebookInstagram, and Pinterest.

2 Comments Add yours

  1. dev says:

    How can I substitute the vanilla extract?


    1. Sarah Biren says:

      What are you trying to avoid? Do you have vanilla seeds instead? Or you can try almond extract and let me know how they come out 🙂


Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s