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Cream Cheese Muffins

Cream Cheese Muffins by @noashealthyeats


    Ingredients

    Muffins:

    Dry:

    • ½  cup of wholemeal or gluten-free AP flour 80g
    • ½ cup of oat flour 60g
    • ⅓ cup vanilla protein
    • 35g coconut sugar
    • 2 tsp baking powder
    • ¼ tsp baking soda

    Wet:

    • 190g – 200g or 2 small-to-medium ripe bananas
    • 60g or 1/4 cup Cocobella coconut yoghurt
    • ¼ cup coconut oil
    • ½  cup soy or plant-based milk
    • 1 tsp vanilla

    Crumb topping:

    • 25 g rolled oats
    • 2 tbsp flour
    • 15g Natvia or coconut sugar
    • 30g apple sauce or coconut oil
    • Bake 20-25 minutes.

    Cream icing:

    • 80g of light cream cheese or vegan cream cheese
    • 30g coconut yoghurt
    • 1 tsp vanilla
    • 2 tbsp coconut sugar or maple syrup

    Method

    1. Preheat oven to 180-degree Celsius.
    2. Mix in both dry and wet ingredients separately well and then combine.
    3. Spray a 12 muffin tin.
    4. For crumb topping, place it on before baking by mixing and trickle over the top of the muffin (alternatively a few tablespoons of granola with apple sauce or coconut oil)
    5. Bake for 20-25 minutes.

    Once the muffins have cooled, mix and spread the cream icing on the muffins.


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