Vegan and Gluten-Free Strawberries u0026 Cream Dream Muffins
yields 7-8 muffins u0026amp; you can swap the strawberries for blueberries!
Servings 7 servings
Calories 300kcal
Ingredients
- or the muffins: 3/4 cup unsweetened applesauce 1/2 cup maple syrup 2 cups gluten-free oat flour 1/3 cup dairy-free yogurt 1 tsp vanilla extract 1 cup almond flour 1 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 cup freshly diced strawberries OR blueberries for the cream cheese filling: 8 ounces dairy-free cream cheese 2 tbsp arrowroot powder 1 tbsp lakanto monk fruit sweetener or sugar
Instructions
- preheat your oven to 350°f (175°c). line a muffin tin with parchment paper muffin cups.
- in a large mixing bowl, combine the applesauce, maple syrup, dairy-free yogurt, and vanilla extract. mix until well combined.
- in another bowl, whisk together the oat flour, almond flour, baking powder, and baking soda.
- gradually add the dry ingredients to the wet ingredients, stirring until just combined. be careful not to overmix.
- gently fold in the diced strawberries into the batter.
- in a food processor, blend the dairy-free cream cheese and arrowroot powder until smooth to make the cream cheese filling.
- fill each parchment paper muffin cup about 3/4 full with the muffin batter.
- spoon a dollop of the cream cheese mixture onto the center of each muffin cup.
- cover the cream cheese filling with a little more muffin batter until the muffin cups are almost full.
- bake in the preheated oven for about 30 minutes, or until the muffins are golden brown.
- remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- once cooled, serve and enjoy your nourishing strawberry shortcake breakfast muffins!