Description

Homemade biscuits seem too hard? Bake these vegan strawberry shortcake MUFFINS instead! Still a sweet summer treat stuffed with juicy strawberries and coconut whipped cream. Gluten-free and naturally sweetened too!

Ingredients

Scale

Strawberry Shortcake Muffins*

1 cup (200g) Natural Delights Pitted Medjool Dates (code: FOF20 for 20% off!)
3/4 cup (180g) warm water
1/2 cup (120g) almond milk
1 tsp apple cider vinegar
1 tsp vanilla extract
1/2 cup (108g) avocado oil
1 3/4 cups (217g) gluten-free flour
1/3 cup (37g) almond flour
2 tbsp (15g) coconut flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup freeze dried strawberries (optional)

Sliced Strawberries

1 pound fresh strawberries, sliced
2–4 tbsp sweetener of choice (agave, maple syrup, cane sugar all work!)

Coconut Whipped Cream**

1 can heavy coconut cream
1 tbsp sweetener of choice
1/2 tsp vanilla extract

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Instructions

For the muffins:

Preheat the oven to 350°F. Line a muffin pan with 12 paper liners.
Whisk the vinegar into the almond milk and set aside 10 minutes. Add vanilla extract.
Blend the pitted Medjool Dates and water until combined (a little chunky is okay).
Add the almond milk mixture and oil. Blend again until cream and smooth.
In a separate bowl, whisk together the dry ingredients.
Add the Medjool date mixture to the dry ingredients and mix to form a thick batter.
Scoop into the muffin pan, filling each muffin almost to the top.
Blend the freeze dried strawberries on low speed to a dust/sand consistency.
Sprinkle the tops of each muffin with freeze dried strawberry “dust” and mix it in slightly (if you don’t stir it in at all it will burn).
Bake 20-22 minutes at 350°F.
Cool in the pan 15 minutes, then transfer to a cooling rack to cool completely.

For the strawberries:

Toss sliced strawberries with sweetener until evenly coated.
Place in the fridge for at least 30 minutes, they will become soft and juicy.

Coconut whipped cream:

Chill your mixing bowl 30 minutes prior to whipping the coconut cream.
Scoop out just the solid part from the can of coconut cream.
Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the coconut cream for 1 minute until light and fluffy.
Add the sweetener and vanilla, mix again until just combined.
Chill at least 1 hour before serving.

Notes

*For an alternate oat flour muffin recipe, try THIS one.

**Brand makes a big difference here! Some brands will turn out chunky or runny, THIS is my personal favorite. Chilling time also make a big difference – 24 hours minimum, but the longer the better. If you open your can and the cream is watery or chunky it will not whip up correctly. You could also opt for a store-bought coconut whipped cream like THIS which is what I used in the video.

Keywords: gluten free, summer, berry, easy, baking, healthy, gluten free, date sweetened