These super fluffy, easy, and simple banana bread muffins are filled with the creamiest, perfectly tangy cashew cream cheese.
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.