Healthier Raspberry Cream Cheese Muffins (Gluten Free)

Servings: muffins

Prep Time: 15

Cook Time: 12

Total Time: 27

Everyone loves these healthy raspberry cream cheese muffins. They're gluten-free and low-sugar, but soft, tender, and have a creamy surprise filling!

Preheat the oven to 400℉. Fit a 12-slot muffin tray with paper muffin liners.
In a mixing bowl, whisk together the eggs, yogurt, maple syrup, butter, and vanilla. Whisk in the baking powder and salt. Then stir in the oat and almond flour until combined. (You can also mix everything in a blender, putting the wet ingredients on the bottom.)
Divide the batter between the muffin cups and tap the pan on the counter top to eliminate air bubbles.
In a small bowl, mix together the cream cheese and sugar until combined. Dollop 1 ½ teapoons of cream cheese in the center of each muffin, and use your finger to press it down slightly into the batter.
Dollop a heaping teaspoon of raspberry preserves on top of the cream cheese.
Bake for 12 to 15 minutes, until a tester comes out clean when you insert it into the cake part of the muffin.
Cool in the pan for 10 minutes, then unmold them. These are delicious warm!

Kept in a container in the refrigerator, these muffins will keep for about 3 days. But they're best on the day they're made!
Use any kind of fruit preserves you like — blueberry, strawberry, and fig are all delicious — and low sugar preserves also work well.