These Strawberries & Cream Dream Muffins are light, fluffy, and bursting with fresh strawberry flavor, made entirely vegan and gluten-free. Perfect for breakfast, brunch, or a sweet snack, they feature a delicate crumb with a creamy touch without using any dairy or eggs.
Ingredients
Dry Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup almond flour (optional for extra moisture)
- 1/2 cup coconut sugar or cane sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients:
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/4 cup coconut oil, melted (or vegetable oil)
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar or lemon juice (to “activate” the baking soda)
Add-ins:
- 1 cup fresh strawberries, diced
- 1/4 cup dairy-free cream or coconut cream (for creaminess, optional)
Instructions
1. Preheat Oven:
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with oil.
2. Mix Dry Ingredients:
In a large bowl, whisk together gluten-free flour, almond flour, coconut sugar, baking powder, baking soda, and salt.
3. Mix Wet Ingredients:
In another bowl, combine almond milk, melted coconut oil, vanilla extract, and apple cider vinegar. Stir to combine.
4. Combine Wet & Dry Ingredients:
Pour wet ingredients into dry ingredients and mix gently until just combined. Avoid overmixing to keep muffins light and fluffy.
5. Fold in Strawberries & Cream:
Carefully fold in diced strawberries and optional dairy-free cream.
6. Fill Muffin Cups & Bake:
Divide batter evenly among muffin cups. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & Serve:
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tips for Perfect Muffins
- Strawberries: Use fresh, firm strawberries to avoid soggy muffins.
- Moisture control: If batter seems too thick, add 1–2 tbsp almond milk.
- Sweetness: Adjust sugar depending on the sweetness of strawberries.
- Make-ahead: Muffins freeze well for up to 2 months; thaw at room temperature or warm in the oven.
Variations
- Berry Mix: Replace strawberries with blueberries, raspberries, or a mix of berries.
- Nutty Twist: Add 1/4 cup chopped almonds, walnuts, or pecans for crunch.
- Chocolate Drizzle: Top with dairy-free chocolate drizzle or chips for indulgence.
- Coconut Cream Swirl: Swirl in extra coconut cream on top before baking for a “cream-filled” effect.
Serving Ideas
- Perfect for breakfast, brunch, or an afternoon snack
- Serve with tea, coffee, or plant-based milk
- Great for gifting or meal prep for a vegan/gluten-free household
These Vegan and Gluten-Free Strawberries & Cream Dream Muffins are light, fluffy, fruity, and indulgent, making them a healthy yet delicious treat for any occasion. 🍓🌱✨