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Cream Cheese Muffins




  • 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


  • 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


  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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