Vegan and Gluten-free Cherry Cheesecake Muffins

Vegan and Gluten-free Cherry Cheesecake Muffins

INGREDIENTS: 
Makes 10-12 muffins

• 2 c. all-purpose gluten-free flour (I used Bob’s Red Mill)
• 2 tsp baking powder
• 1/4 tsp salt
• 3/4 c. coconut sugar
• 1/3 c. vegan cream cheese, softened
• 1/2 c. plain vegan yogurt
• 1 flax egg (1 T flax meal mixed with 3 T water)
• 1/4 c. agave syrup
• 1/4 c. canola oil
• 1/4 c. cherry or orange juice
• 1 tsp vanilla
• 3/4 c. fresh cherries, pitted and quartered
• 2-3 T vegan cream cheese for swirling into tops of muffins (optional)

DIRECTIONS:

1. Preheat oven to 350. Line a 12-cup muffin tim with cupcake liners or spray a 12-cup muffin tin with cooking spray.
2. In a small bowl, sift together flour, baking powder and salt.
3. In a large bowl, beat cream cheese, sugar, flax egg, yogurt, juice, oil and vanilla with an electric mixer.
4. Add flour mix to wet cheese mix and use a rubber spatula or wooden spoon to stil until incorporated. Fold in cherries. Spoon batter into muffin pan, almost to the rim. You should have 10-12 muffins.
5. Optional Step: Using a ¼ teaspoon, spoon tiny dollops onto the tops of each muffin. Use a toothpick to make a few “swirling motions” to marble the cream cheese into the top.
   
6. Bake for roughly 25 minutes or until a toothpick inserted in center comes out clean. Turn muffins out onto wire rack to cool. Enjoy!