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vegan cream cheese-filled banana muffins

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.

Course Dessert
Keyword banana muffins, cream cheese-filled muffins, vegan
Prep Time 15 minutes
Total Time 40 minutes
Servings 8 muffins
Author Taavi Moore


Banana Muffins

  • 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

Cream Cheese

  • ½ cup soaked cashews*
  • 1 tbsp lemon juice
  • 3 ½ tbsp non-dairy milk


  1. Preheat the oven to 350 degrees. Line a muffin tin with muffin liners.

  2. In a blender, add cashews, lemon juice, and non-dairy milk. Blend until thick and creamy. Transfer to an air-tight jar and refrigerate.

  3. 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.

  4. 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.

  5. Bake for 20-25 min. until toothpick inserted comes out clean. Cool for 5 min. before serving.