Strawberry Cream Cheese Muffins

These Love muffins are slightly sweet, a bit creamy, gluten free and dairy free if you choose. A naturally low sugar breakfast on the go or mid day snack.

INGREDIENTS

1 1⁄2 cups, plus 1 tablespoons Oat flour 2 teaspoons baking powder
1⁄4 cup sugar plus one tablespoon
1 teaspoon salt

1/2 cup unsweetened applesauce
1 egg room temperature and beaten
1 tablespoon slightly melted butter
3/4 cup unsweetened almond milk
1.5 cups fresh or frozen thawed strawberries, chopped

Cheesecake Filling:
6 ounces strawberry kitehill cream cheese 1 egg yolk
1 teaspoon vanilla
6-8 drops vanilla liquid stevia or 1.5 tablespoons of sugar

instructions

Preheat oven 375’ Mixtogetherthedryingredientsandsetaside

Whisk together the applesauce, egg, butter and milk
Gently fold in the dry ingredients into the wet ingredients. Set aside
Mix together the filing for your muffins and set aside
Spray muffin tins or use a liner.
Fill each tin 1⁄2 way then add a small amount of filling to the center and add a little more muffin mix on top.
Bake for 15 minutes. You may need more depending on the size of your muffins.
You can freeze and reheat or store them in your fridge for use now!

NOTES

You can use any cream cheese of choice. Plain cream cheese works great too verses strawberry flavor
-You can also substitute oat or regular milk for almond milk
-You can use mini muffin tins as well.

-You can also substitute coconut sugar

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