yeah, that’s right. these super fluffy, easy, and simple banana bread muffins are filled with the creamiest, perfectly tangy cashew cream cheese.
another go-to treat for me growing up were cream cheese-filled muffin tops. something about the creamy and tanginess of cream cheese goes perfectly with a sweet, fluffy blueberry muffin. randomly, I found myself day dreaming about those muffins the other day, so of course I had to get in the kitchen and make my own version of them.
I had a few extra ripe bananas on my counter, so banana bread muffins were calling my name.
these extra fluffy and moist muffins are filled with creamy cashew cream cheese that only contain 3 ingredients: cashews, lemon juice, and almond milk. the muffins only contain 7 simple ingredients: coconut sugar, ripe bananas, flax egg, whole wheat flour, oat flour, cinnamon, and baking soda. they are that easy.
These Vegan Cream Cheese-Filled Banana Muffins are…
- refined sugar-free
- oh so delicious!
Vegan Cream Cheese-filled Banana Muffins
These super fluffy, easy, and simple banana bread muffins are filled with the creamiest, perfectly tangy cashew cream cheese.
- 2 medium, ripe bananas
- 1 tbsp flax seed meal
- 2 tbsp water
- ¾ cup coconut sugar
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- 1 cup oat flour
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ½ cup soaked cashews*
- 1 tbsp lemon juice
- 3 ½ tbsp non-dairy milk
Preheat the oven to 350 degrees. Line a muffin tin with muffin liners.
In a blender, add cashews, lemon juice, and non-dairy milk. Blend until thick and creamy. Transfer to an air-tight jar and refrigerate.
In a small bowl, whisk together flax seed meal and water. Set aside to thicken for 5 minutes. To a large mixing bowl, mash bananas until smooth. Whisk in flax egg, coconut sugar, and vanilla extract. Add flours, baking soda, and cinnamon. Stir until smooth.
Scoop batter into muffin liners until just about full. Transfer cream cheese into a piping bag fitted with a round tip. Insert the tip of the piping bag ¾ deep into the center of the batter. Squeeze cream cheese into the batter while pulling straight up until it hits the surface.
Bake for 20-25 min. until toothpick inserted comes out clean. Cool for 5 min. before serving.