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Vegan and Gluten-Free Strawberries & Cream Dream Muffins Recipe

Vegan and Gluten-Free Strawberries & Cream Dream Muffins Recipe
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★★★★★

4.9 from 24 reviews

These Vegan and Gluten-Free Strawberries & Cream Dream Muffins are a deliciously moist and tender treat perfect for breakfast or a snack. Made with wholesome ingredients like gluten-free oat flour, almond flour, and fresh strawberries, these muffins feature a delightful dairy-free cream cheese filling that adds a creamy, tangy surprise in every bite. Sweetened naturally with maple syrup and monk fruit sweetener, they are a healthier indulgence suitable for vegan and gluten-free diets.

Ingredients

Scale

For 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

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with parchment paper muffin cups to prepare for baking.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the unsweetened applesauce, maple syrup, dairy-free yogurt, and vanilla extract. Mix until the ingredients are well combined and smooth.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free oat flour, almond flour, baking powder, baking soda, and cinnamon ensuring even distribution of leavening agents and spices.
  4. Mix Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Take care not to overmix to keep the muffins light and tender.
  5. Add Strawberries: Gently fold in the freshly diced strawberries (or blueberries) to the batter, distributing the fruit evenly without crushing them.
  6. Prepare Cream Cheese Filling: In a food processor, blend the dairy-free cream cheese with arrowroot powder and Lakanto monk fruit sweetener until smooth and creamy, creating the luscious filling.
  7. Fill Muffin Cups – First Layer: Spoon the muffin batter into the lined muffin tin, filling each cup about three-quarters full.
  8. Add Cream Cheese Filling: Place a dollop of the cream cheese mixture onto the center of each muffin cup, adding a delicious surprise middle.
  9. Fill Muffin Cups – Top Layer: Cover the cream cheese filling with a little more muffin batter until the muffin cups are nearly full, sealing the filling inside.
  10. Bake: Bake the muffins in the preheated oven for about 30 minutes or until the tops are golden brown and a toothpick inserted into the muffin layer (avoiding the filling) comes out clean.
  11. Cool: Remove the muffins from the oven and allow them to cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely to set the texture.
  12. Serve: Once cooled, serve and enjoy these nourishing strawberry shortcake breakfast muffins, perfect for any time of day.

Notes

  • Make sure not to overmix the batter to avoid dense muffins.
  • Fresh strawberries give the best flavor, but blueberries can be used as an alternative.
  • Ensure your dairy-free cream cheese is softened for easier blending.
  • Use parchment liners to prevent sticking and for easy removal.
  • Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • These muffins can be frozen for up to 2 months; thaw before serving.

Nutrition

Keywords: vegan muffins, gluten-free muffins, strawberry muffins, dairy-free, healthy breakfast, vegan dessert, gluten-free baking

Find it online: https://frommamamaya.com/vegan-and-gluten-free-strawberries-and-cream-dream-muffins-recipe/