Dairy-free Cream Cheese Filled Muffins

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.

Ingredients

Recipe

  1. Preheat oven to 350°F.

  2. In a mixing bowl, combine flours, baking soda, cinnamon and sunflower lecithin.

  3. In another bowl, mash bananas. Add in vanilla, egg and non-dairy milk.

  4. Combine the wet and dry mixtures together. You can do this by hand or using an electric mixer.

  5. Prepare your cream cheese and chocolate. I whipped the cream cheese to make it easier to spoon.

  6. 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.

  7. Top muffins with coconut and walnuts.

  8. Bake for 20 minutes.

  9. Cool before serving and store in fridge.


Makes 8 muffins.


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