I like to make muffins with a filling. That is where these strawberry oatmeal muffins come in. Instead of just adding strawberries to the batter, I thought it would be better to make a strawberry cream. My daughter calls them muffins with surprises inside. These strawberry oatmeal muffins are very easy to make. I used a strawberry cashew cream, but you can also use strawberry yogurt if you like. Not only are these muffins made healthier, they have a nice protein boost thanks to the filling. These might be a hit with pickier kids. My picky 4 1/2 year old loved them. Especially the filling. I hope you enjoy them as well.
These healthy, cream filled muffins are vegan and gluten free.
Strawberry Oatmeal Muffins
Serves: 12 stanard sized muffins
- 2 cups gluten free oat flour
- 2 tsp baking powder
- ½ tsp sea salt
- 2 flax eggs (real eggs work too)
- ½ cup unsweetened applesauce
- ⅓ cup maple syrup
- ¼ cup almond milk
- 2 tsp vanilla extract
- 1 cup raw cashews (soaked overnight)
- ½ cup sliced strawberries
- almond milk if needed
- Preheat oven to 350.
- Drain and rinse the cashews that have been soaking. Add them to a blender with the strawberries.
- Blend for a minute or two. You may need to add a little almond milk to help get a smoother consistency. Taste the cream. If it's not sweet enough to your liking, you can always add in a tablespoon or two of maple syrup.
- Set the cream aside.
- Mix all the dry ingredients in one bowl. Mix wet in another bowl. Add dry to wet and mix until combined.
- Place liners in your muffin pans. I use silicone liners that work great.
- Add a small amount of batter to the bottom of each muffin.
- Then add a dollop of the strawberry cream on top. Fill the remaining muffin cups with more batter until the cups are about ¾ of the way full.
- Place the muffin pans in the oven.
- Bake for about 12-14 minutes.
- Let the muffins cool completely before carefully removing them from the pan.
These muffins should last at least a week in the fridge. You may also be able to freeze them. Enjoy!