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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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★★★★★

5.2 from 23 reviews

Delight in these Vegan and Gluten-Free Strawberries & Cream Dream Muffins, a wholesome breakfast or snack option that combines fresh strawberries with a luscious dairy-free cream cheese filling. Perfectly moist and subtly sweet, these muffins offer a comforting treat that is free from gluten and animal products.

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 and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with parchment paper muffin cups to prevent sticking and ensure easy removal.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the unsweetened applesauce, maple syrup, dairy-free yogurt, and vanilla extract. Stir until the mixture is smooth and uniform.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free oat flour, almond flour, baking powder, baking soda, and cinnamon to evenly distribute the leavening agents and spices.
  4. Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing to keep the muffins tender.
  5. Add Strawberries: Gently fold the freshly diced strawberries (or blueberries) into the batter to evenly disperse the fruit without breaking it down.
  6. Prepare Cream Cheese Filling: Using a food processor, blend the dairy-free cream cheese, arrowroot powder, and monk fruit sweetener until smooth and creamy, creating the rich filling.
  7. Fill Muffin Cups – Part 1: Spoon the muffin batter into the parchment-lined muffin cups, filling each about three-quarters full to leave room for the filling.
  8. Add Cream Cheese Layer: Place a dollop of the cream cheese mixture onto the center of the muffin batter in each cup, creating a creamy surprise inside.
  9. Cover Cream Cheese: Top the cream cheese filling with a little more muffin batter until the cups are nearly full, ensuring the filling is enclosed.
  10. Bake: Place the muffin tin in the preheated oven and bake for approximately 30 minutes, or until the muffins turn golden brown and a toothpick inserted into the muffin portion (not the filling) comes out clean.
  11. Cool: Remove the muffins from the oven and allow them to cool in the tin for several minutes before transferring them to a wire rack to cool completely to prevent sogginess.
  12. Serve: Once fully cooled, enjoy your delicious vegan and gluten-free strawberry shortcake-style muffins as a nourishing breakfast or snack.

Notes

  • Ensure not to overmix the batter to keep the muffins light and fluffy.
  • Fresh strawberries can be substituted for blueberries or other berries of choice.
  • The dairy-free cream cheese filling can be made ahead and refrigerated to save time.
  • Use certified gluten-free oat flour to avoid gluten contamination.
  • Store baked muffins in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.
  • These muffins can be frozen for up to 3 months; thaw at room temperature before serving.

Nutrition

Keywords: vegan muffins, gluten-free muffins, strawberries cream muffins, dairy-free dessert, healthy muffins, vegan breakfast, gluten-free baking, fruit muffins, plant-based dessert

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