🇺🇸4th of July Breakfast Mini Muffins 🇺🇸

Let's start off Independence Day with an amazing mini muffin that is perfect for the occasion. These breakfast muffins have 3 separate parts that combined make fireworks happen in your mouth. The first part is the muffin base, then a vegan cheese cake layer with fresh strawberries and blueberries and on top a yummy walnut streusel. These subtle red, white and blue beauties are delicious.

 What you will need for these mini muffins are as follow:

 For muffins

1C all-purpose flour

1C whole wheat flour

2 tsp baking powder 

Pinch Himalayan salt 

1C organic cane sugar 

1/4 C melted organic coconut oil

2 flax eggs (see notes for directions)

1 C unsweetened flax milk (room temp)

For berry cheesecake layers

10oz vegan cream cheese

6 heaping tsp powdered sugar 

2 tsp vanilla extract 

2 tsp coconut flour

1C chopped fresh strawberries 

1/2 C frozen blueberries 

For streusel topping 

1/3 C old fashioned oats

1/4 C chopped walnuts 

2 T organic cane sugar

1/4 tsp cinnamon 

1 T melted vegan butter

1 tsp all-purpose flour

I know this seems like a lot of ingredients but trust me it's so worth the effort.

Start off by mixing all the ingredients for the streusel topping together in a small bowl and set aside. In a separate bowl add the "cream cheese", powdered sugar, vanilla extract and coconut flour Mix all together until smooth and creamy, then refrigerate until it's needed again.

Next in a small bowl make your flax eggs and set aside. In a large bowl combine both flours, baking powder, and salt. In another bowl combine cane sugar, melted coconut oil, and flax eggs. Whisk together until a paste is formed then add In the flax milk(make sure milk is at room temp and not cold) Whisk together and then pour into the dry mixture. 

Now that all 3 parts are prepped it's time to assemble our mini muffins! Using aluminum cupcake liners(see notes) in your muffin or cupcake tin fill each one with about a teaspoon of the muffin batter, next add a layer of fresh and frozen berries, add a teaspoon of the cheesecake mixture, another layer of batter and lastly about a teaspoon of the streusel topping. Bake them at 350 degrees for 25 minutes or until streusel is perfectly golden. Let muffins cool before serving. 

NOTES

• To make 1 flax egg combine 1 tablespoon of ground flax meal with 3 tablespoons of water. Let set for about 5 minutes. 
• You can sub any non-dairy milk for the flax milk I just like the extra omegas👍🏽
• Make sure when mixing the wet ingredients for the batter that the non-dairy milk is at room temperature and not cold, or it with curdle the melted coconut oil. 
• If you want a more vibrant red color in the muffin you can use frozen strawberries as well. 
• VERY IMPORTANT! : use aluminum cupcake liners as they work best in maintaining the shape and texture of muffins.

We hope you all give these a try and if you do please show us, use #btil4thmuffins on social media! 

Happy Fourth of July,

Erica and Emely