Black Cherry Streusel Muffins by It Bakes Me Happy

Courtesy of: Silk
Rating: 
Average: 5 (1 vote)
Servings: 10
Prep: 10 min.
Cook: 20 min.
Total Time: 30 min.

Description

Start your week off right with a little something different by baking these Black Cherry Streusel Muffins made with Black Cherry Silk Dairy-Free Yogurt Alternative courtesy of It Bakes Me Happy. They are delicious, dairy-free, and, best of all, portable, for a quick boost of goodness for the week ahead. Who says you can’t eat well when you’re on the run? Enjoy!

Ingredients

For the muffins:

  • 1 Tbs flax meal(Gluten Free if you want to make it Gluten Free)
  • 3 Tbs water
  • 1 c flour (Gluten Free if you want to make it Gluten Free)
  • 3 Tbs coconut sugar
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 container Black Cherry Silk Dairy-Free yogurt alternative
  • 2 Tbs applesauce
  • 2 Tbs coconut oil
  • ½ tsp vanilla extract
  • ½ c black cherries, chopped (I used frozen)

For the streusel topping:

  • 3 Tbs flour
  • 3 Tbs coconut sugar
  • 3 Tbs old-fashioned rolled oats (Gluten Free if you want to make it Gluten Free)
  • ¼ tsp cinnamon
  • 1½ Tbs coconut oil

Directions

To make the muffins:

  1. Preheat your oven to 375º F and line a muffin pan with 10 paper liners.
  2. In a small bowl whisk together the flax meal and water, set aside to thicken.
  3. In a large mixing bowl whisk together the flour, coconut sugar, baking powder, cinnamon, baking soda and salt.
  4. In a small mixing bowl whisk together the Black Cherry Silk Dairy-Free yogurt alternative, applesauce, coconut oil, vanilla extract and flax meal mixture.
  5. Add the wet ingredients to the dry and stir until it just comes together, fold in the cherries.

To make the streusel:

  1. In a small bowl combine the flour, coconut sugar, old fashioned oats, cinnamon and coconut oil, stir until crumbly.
  2. Divide the muffin batter among the paper liners and top with streusel.
  3. Bake for 18-20 minutes, until a tester comes out with just a few crumbs.
  4. Cool in the pan for 3 minutes, transfer to a wire rack and cool completely.
  5. Serve, store remaining muffins in an airtight container in the refrigerator for up to 3 days.