Description
Gluten-Free and Egg-Free these Strawberry Cheesecake Muffins are what you should make this week.
They’re soft, lightly spiced, and have that perfect balance of strawberry + cheesecake flavor—without being too sweet. Plus, they’re gluten-free and made with flax eggs, so no stress over missing ingredients!
Ingredients
Scale
- 1/4 cup Jell-O cheesecake pudding mix
- 1 1/2 cups gluten-free flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 cup crushed dried strawberries
- 2 flax eggs (2 tbsp flaxseed + 3 oz water, stirred and set for 10 min)
- 3/4 cup almond milk
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar
Instructions
- Preheat & Prepare the Pan – Preheat your oven to 350°F. Lightly grease a 12-cup muffin pan or line it with muffin liners for easy cleanup.
- Mix Dry Ingredients – In a large bowl, whisk together the gluten-free flour, cheesecake pudding mix, baking powder, cinnamon, and crushed dried strawberries.
- Combine Wet Ingredients – In a separate bowl, mix the almond milk, flax eggs, vanilla extract, and brown sugar until smooth.
- Bring It All Together – Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix—gluten-free muffins can get dense if overworked.
- Fill & Bake – Scoop the batter evenly into your muffin cups, filling each about 3/4 full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool & Enjoy – Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. These are delicious slightly warm, so don’t wait too long to dig in!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Oven