Vegan and Gluten-Free Strawberries & Cream Dream Muffins Recipe

If you’ve been dreaming of a delightful treat that feels indulgent but is entirely plant-based and safe for gluten sensitivity, these Vegan and Gluten-Free Strawberries & Cream Dream Muffins are about to become your new favorite. Bursting with juicy, fresh strawberries folded into tender, fluffy muffins, and a luscious dairy-free cream cheese filling, these muffins combine all the comforts of a classic strawberry and cream dessert with the wholesome goodness of vegan, gluten-free ingredients. Each bite is a perfect harmony of natural sweetness, gentle spice, and creamy texture that feels like a dream come true for anyone craving a delicious, healthy muffin experience.

Ingredients You’ll Need

The magic of these muffins comes from a handful of simple, thoughtfully chosen ingredients that work together to create a moist, flavorful, and irresistibly textured treat. Each ingredient plays its part: the applesauce and maple syrup bring natural sweetness and moisture, the oat and almond flours provide a tender crumb, and the fresh strawberries add a burst of vibrant color and freshness.

• Unsweetened applesauce: Adds moisture and natural sweetness while keeping the muffins tender.
• Maple syrup: A rich, earthy sweetness that enhances the overall flavor in a gentle way.
• Gluten-free oat flour: Provides structure and a mild, nutty base for the muffin batter.
• Dairy-free yogurt: Adds creaminess and helps the muffins stay soft and moist.
• Vanilla extract: Infuses a warm, fragrant note that brightens all the flavors.
• Almond flour: Brings a buttery richness and tender crumb with a boost of protein.
• Baking powder and baking soda: Essential leavening agents that make the muffins rise and stay fluffy.
• Cinnamon: Adds a subtle, comforting spice that pairs beautifully with strawberries.
• Freshly diced strawberries: The star of the show, delivering juicy bursts of bright, natural sweetness.
• Dairy-free cream cheese: For the dreamy cream cheese filling that’s silky and tangy without dairy.
• Arrowroot powder: Helps stabilize and thicken the cream cheese filling for perfect texture.
• Lakanto monk fruit sweetener (or sugar): Adds just enough sweetness to the filling without overpowering the natural flavors.

How to Make Vegan and Gluten-Free Strawberries & Cream Dream Muffins

Step 1: Prepare Your Oven and Muffin Tin

Begin by preheating your oven to 350°F (175°C). Line a muffin tin with parchment paper muffin cups to ensure your muffins come out cleanly and maintain their beautiful shape.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the unsweetened applesauce, maple syrup, dairy-free yogurt, and vanilla extract. Stir well until the mixture is smooth and well blended to create the flavorful base of your muffins.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the gluten-free oat flour, almond flour, baking powder, baking soda, and cinnamon. Mixing the dry ingredients separately ensures even distribution of leavening agents and spices for uniform rise and flavor.

Step 4: Bring Wet and Dry Together

Gradually add the dry ingredients into the wet ingredients, stirring gently just until combined. Be sure not to overmix, or your muffins may turn out dense instead of light and fluffy.

Step 5: Fold in Fresh Strawberries

Carefully fold the freshly diced strawberries into the batter. This step requires a gentle touch to keep the tender fruit intact, ensuring bursts of juicy strawberry in every bite.

Step 6: Prepare the Cream Cheese Filling

Using a food processor, blend the dairy-free cream cheese with arrowroot powder and lakanto monk fruit sweetener until smooth and creamy. This luscious filling will be the surprise center in your muffins.

Step 7: Assemble Your Muffins

Fill each parchment-lined muffin cup about three-quarters full with the muffin batter. Then, spoon a generous dollop of the cream cheese filling into the center. Cover the filling with a little more batter until each cup is nearly full.

Step 8: Bake to Perfection

Bake your muffins at 350°F (175°C) for approximately 30 minutes or until the tops turn a gorgeous golden brown and a toothpick inserted into the muffin part (avoiding the filling) comes out clean.

Step 9: Cool and Enjoy

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This resting time helps the texture set and makes them easier to remove and serve.

How to Serve Vegan and Gluten-Free Strawberries & Cream Dream Muffins

Garnishes

A simple dusting of powdered sugar, a light drizzle of maple syrup, or a sprinkle of chopped fresh mint can elevate the appearance and add an inviting touch of freshness that complements the natural flavors beautifully.

Side Dishes

Pair these muffins with a fresh fruit salad, a cup of vibrant herbal tea, or a creamy vegan smoothie to create a well-rounded breakfast or brunch spread that feels indulgent but balanced.

Creative Ways to Present

For a charming brunch centerpiece, arrange the muffins on a tiered stand alongside small bowls of additional dairy-free cream cheese and strawberry jam. Or serve them slightly warm with a pat of vegan butter melting on top to create an irresistible treat.

Make Ahead and Storage

Storing Leftovers

Store leftover Vegan and Gluten-Free Strawberries & Cream Dream Muffins in an airtight container at room temperature for up to two days. For longer freshness, keep them refrigerated for up to five days.

Freezing

These muffins freeze beautifully! Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to three months. When you’re ready, thaw them overnight in the fridge or on the counter for a couple of hours.

Reheating

To enjoy your muffins warm, simply microwave for 20-30 seconds or reheat in a preheated oven at 325°F (160°C) for about 10 minutes. This softens the texture and revives the cream cheese filling to its delightful creamy state.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can substitute frozen strawberries, but be sure to thaw and drain them well to avoid excess moisture that could affect the muffin texture.

What can I use instead of dairy-free cream cheese?

If you don’t have dairy-free cream cheese, try blending silken tofu with a little lemon juice and sweetener for a creamy, tangy alternative that works nicely.

Are these muffins nut-free?

These muffins contain almond flour, so they are not nut-free. You could try substituting with more oat flour or a seed flour if you need to avoid nuts, but it may change the texture somewhat.

Can I sweeten these muffins differently?

Certainly! You can swap maple syrup for agave nectar or coconut sugar. The key is to keep a liquid sweetener to maintain moisture and tenderness.

How can I make these muffins more colorful?

Feel free to mix diced blueberries or raspberries with the strawberries to add variety in both taste and color while keeping the vegan and gluten-free promise intact.

Final Thoughts

Trust me when I say these Vegan and Gluten-Free Strawberries & Cream Dream Muffins are a game-changer for anyone who loves a sweet breakfast or snack without the guilt or allergens. They’re simple to make, wonderfully flavorful, and bursting with fresh strawberry goodness combined with that irresistible cream cheese surprise. Give these a try soon, and I promise they’ll become a beloved staple in your kitchen, just as they are in mine.

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