Chewy on the outside and soft on the inside, these Strawberry Almond Flour Muffins Stuffed with Cream Cheese make terrific breakfast treats! The applesauce is a secret to making these almond flour muffins extra soft.
The first thing I reach for when I wake up in the morning is something sweet, and sometimes this healthy muffin is all I need to fuel the day.
It’s awesome to wake up in the morning to have something healthy ready to eat. That’s why I make sure my breakfast desserts are packed with nutritious ingredients that energize and nourish me.
More on the ingredients 🙂
Almond Flour – almond flour is basically just ground up almonds. Despite the name “flour,” almond flour doesn’t contain any wheat or gluten, and you can easily make your own by pulsing blanched or slivered almonds in a food processor then sifting them through a sieve. You could also grind whole almonds without blanching and peeling the skin, but the resulting powder wouldn’t have the same light color as one we’re used to seeing in the stores.
Coconut Oil – A staple for ketogenic and paleo diets, coconut oil is extracted from coconut meat and is solid in room temperature. Floral and slightly sweet, coconut oil is a healthier substitute for butter or vegetable shortening. It pairs wonderfully with coconut flour recipes as well as other nut flours, but I use refined coconut oil which has a neutral flavor. If you don’t have coconut oil, you can easily substitute with other oils such as olive, avocado, or even plant-based butters.
Apple Cider Vinegar – Bright, acidic and apple flavored, I use apple cider vinegar in baking activate baking soda, which is a leavening agent that relies on acidic conditions to produce the rising effect we want to see in our baked goods. If you didn’t have apple cider vinegar you could easily substitute it with a neutral flavored vinegar such as white or rice vinegar. You could also use lemon juice instead. Your pick!
Applesauce – If you’ve tried baking with applesauce before you’d know that applesauce can be used to replace some of the oils in the recipe and cutting calories and fat. While the applesauce trick doesn’t really work with gluten-free recipes like this one, the large amount of pectin naturally in apples help seal more moisture in the cakes and keeps it nice and soft.
Strawberry and Applesauce Almond Flour Muffins Stuffed with Cream Cheese
- 1/4 cup coconut oil⠀
- 1/4 to 1/2 cup brown or coconut sugar⠀
- 1 large egg⠀
- 1/2 tsp vanilla⠀
- 1/2 tsp salt⠀
- 1/2 tsp baking soda⠀
- 1 tsp apple cider vinegar
- 4 oz applesauce 1/4 cup⠀
- 2 cups almond flour⠀
- 1/2 cup diced strawberries ⠀
- sliced strawberries for topping⠀
- FILLING: ⠀
- 1/3 cup of cream cheese mixed with 1 Tbsp of sugar⠀
- Cream oil and sugar together then add the rest of the ingredients in order until you get a smooth batter.
- Pour into paper lined muffin pan, drop in about 1 Tbsp of cream cheese filling into the middle of the muffins, top with sliced strawberry and bake 350F for about 25-35 minutes or until toothpick inserted comes out clean.
- Makes about 6-8 muffins.
- Tip: I cover the muffins loosely with aluminum foil halfway through baking to keep the tops from browning too much! Let cool before drizzling with white chocolate or powdered sugar glaze.⠀
- Result: chewy on the outside and soft in the inside, applesauce is an amazing addition to these almond flour muffins! Thinking of trying these again in a loaf cake pan and see how that’s like. Enjoy!⠀