Cream Cheese Stuffed Blackberry Oat Muffins
Servings 12
Calories 230kcal
Ingredients
- 1 cup unsweetened coconut or almond milk
- ½ cup old fashioned oats
- ⅓ cup sugar
- ¼ cup vegetable oil
- 1 teaspoon vanilla
- 2 eggs
- 2 cups white whole wheat flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup blackberries fresh or frozen
For the filling:
- ½ cup GO Veggie! dairy free cream cheese
- 1 lemon zested
- 1 tablespoon sugar
Instructions
- Heat oven to 400ºF. Grease the bottoms of 12 muffin cups.
- In a mixing bowl, combine the coconut milk and oats. Stir well, then let rest 5 minutes. Mix in the sugar, oil, vanilla, and eggs.
- In a second mixing bowl, combine the flour, baking powder, baking soda, and salt.
- Stir the wet ingredients into the dry ingredients until just combined, being careful not to overmix. Stir in the blackberries.
- To make the filling, combine the cream cheese, lemon zest, and sugar. Stir until smooth.
- Fill each muffin cup about halfway (there will be some batter left over). Spoon 1 scant teaspoon of filling into the center of each muffin, pressing it down into the batter. Top with remaining batter, covering the cream cheese filling completely.
- Bake 15-18 minutes, or until the tops are golden brown and spring back gently when you touch them. Remove from oven and let cool completely before removing from the pan.
Nutrition
Calories: 230kcal | Protein: 5.2g | Fat: 11.3g | Cholesterol: 6mg | Fiber: 3.9g