Strawberry Cream Cheese Breakfast Muffins

Preheat oven to 375ºF. Line a standard 12-cup muffin tin with liners and spray the inside of the liners with a little bit of cooking spray.

In a large bowl, combine whole wheat flour, 3/4 cup of the rolled oats, baking powder, baking soda, cinnamon and salt.

In a medium-sized bowl, whisk together applesauce, olive oil, brown sugar, egg, and almond milk. Add the wet mixture to dry ingredients and slowly mix together until just combined. You don’t want to over-mix this. Gently fold in the strawberries.

Divide the batter evenly between the muffin tins.

For the cream cheese filling, in a small bowl, beat together cream cheese, egg, vanilla and sugar. Take a spoon and create a crevice in the top of the muffin batter. Spoon in your cream cheese filling. (I love this filling so I really go heavy with it.) Sprinkle remaining oats over the tops of the muffins.

Bake for 15–20 minutes or until a toothpick inserted in the muffins comes out clean. Allow to cool for a few minutes and serve immediately.

Store in the refrigerator.