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Strawberries and "Cream" Muffins are so smooth and sweet. A great breakfast or snack. |

Strawberries and “Cream” Muffin Recipe (Gluten Free, Dairy Free, Vegan)

  • Author: Tia
  • Prep Time: 20 mins
  • Cook Time: 24 mins
  • Total Time: 44 mins
  • Yield: 12 muffins 1x


  • 2 Flax Eggs
  • Dry Ingredients:
  • 1 1/2 cups Almond Flour
  • 1 cup Rice Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 3/4 cup Brown Sugar
  • 1 tbs Cinnamon
  • Wet Ingredients:
  • 1 1/2 cups Strawberries (chopped and divided)
  • 1/2 cup Silken Tofu
  • 1/4 cup Grapeseed Oil
  • 1 tsp Vanilla


  1. Make flax eggs. (Check this post for how to make a flax egg.)
  2. Preheat oven to 350 F.
  3. Grease muffin tin. I use coconut oil spray.
  4. Mix all dry ingredients together, very well, in a large bowl.
  5. In a medium bowl, mix 1 cup of the strawberries, tofu, vanilla and flax eggs.
  6. Add the wet ingredients to the dry ingredients and mix well.
  7. Scoop out batter into muffin tin. Should make 12.
  8. Use the 1/2 cup of strawberries left to place pieces on top of the muffins before baking, as shown in the pictures. You can also add sliced almonds if you choose.
  9. Bake for 22 – 22 minutes.
  10. Check with a toothpick for doneness.


Almond Flour – I have only ever used Honeyville Blanched Almond Flour. I was informed the other almond flours maybe a bit too wet one their own. You might want to sub part of the almond flour for a drier flour such as rice or coconut flour.

Eggs – If you can eat eggs and want to, just sub 2 regular eggs for the flax eggs.