Think banana bread but filled with a moist, chocolatey inside.
I am not exactly sure what prompted me to make these. I have never personally had cream-cheese filled banana bread. I clearly have been missing out. These muffins are bursting with flavor. The contrast between the breading and the filling makes for a surprise in every bite.
Banana bread or banana muffins are so versatile. I love this grain-free version but feel free to experiment with other flours - oat, quinoa, almond or a gluten-free blend. The cream cheese is a game-changer. You can make your own vegan cream cheese or use a store-bought one as I did here. I added in some chocolate because what is a baked good without chocolate? Who knows.
1 cup cassava flour
1/2 cup coconut flour
2 Tbsps sunflower lecithin
1 tsp cinnamon
1 tsp baking powder
1 tsp vanilla
3 ripe bananas
1/4 cup non-dairy milk
1/2 cup vegan cream cheese
sprouted walnuts (use code CACAO4 for 15% off)
Preheat oven to 350°F.
In a mixing bowl, combine flours, baking soda, cinnamon and sunflower lecithin.
In another bowl, mash bananas. Add in vanilla, egg and non-dairy milk.
Combine the wet and dry mixtures together. You can do this by hand or using an electric mixer.
Prepare your cream cheese and chocolate. I whipped the cream cheese to make it easier to spoon.
Line muffin pan with silicon cups (or spray some oil). Fill up halfway with muffin batter and put a dollop of cream cheese followed by a piece of chocolate. Fill with remaining muffin batter.
Top muffins with coconut and walnuts.
Bake for 20 minutes.
Cool before serving and store in fridge.
Makes 8 muffins.
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