These cute little vegan muffin cups are made out of white beans and banana. They are really easy to make, are very moist due to the beans and banana, and only include 2 tablespoons of coconut flour. And they are sugar free! The cream cheese filling is just the perfect combination with the moist muffins cups.
Have you ever baked with white beans? It’s kind of like baking with chickpeas which I guess is more popular. White beans, just as chickpeas, are great for baking. They are higher in protein, lower in calories and have lot of nutrition. Baking whit white beans make the baked good so moist and tender, and the texture is amazing. Dont worry, you won’t feel the taste of beans at all! These cream cheese stuffed muffin cups are really easy to make, taste amazing and its like eating a healthy meal (almost 😉 ). The combination of the tender and sweet muffins with the tangy vegan cream cheese frosting and the crunchy and salty almonds on top is really divine! Since these muffins cups are really healthy and nutritious you can have them both for breakfast, afternoon snack or serve them as a dessert. And the best part? People won’t even suspect they’re eating white beans!
A few tips:
- Make sure to use really ripe bananas and mash them well
- Make sure to mix the beans thoroughly, you don’t want any small pieces left
- Don’t add the cream cheese frosting until the muffins have cooled completely, otherwise it will melt
- These muffin cups are good to store in the fridge for up to five days
Ingredients for the muffin cups:
- Banana
- White beans
- Coconut flour
- Stevia liquid sweetener
- Aquafaba
- Fiber syrup
- Salt
- Cinnamon
- Coconut oil
- Baking powder
- Almonds
- Vegan cream cheese
- Stevia icing sugar
- Lemon juice
Cream Cheese Filled Banana Muffin Cups
Ingredients
For the muffin cup
- 1 Ripe banana
- 100 g White beans drained and rinsed (save the aquafaba)
- 2 tbsp Coconut flour
- 2 tsp Aquafaba (water from the beans)
- 1 tbsp Fiber syrup (or any other liquid sweetener)
- 6 drops Vanilla stevia drops (or 1 tsp vanilla powder/extract ands 2-3 tbsp coconut sugar)
- 1 tsp Salt
- 2 tsp Cinnamon
- 0,5 tbsp Coconut oil
- 1 tsp Baking powder
- 6-8 Almonds roughly chopped
For the cream cheese frosting
- 100 g Vegan cream cheese
- 2 tbsp Stevia icing sugar (or regular icing sugar)
- 0,5-1 tsp Lemon juiced
Instructions
- Preheat the oven to 175 degrees Celsius
- Drain and wash the beans, keep the aquafaba (water) from the beans for later
- Put the banana in a blender and mix until smooth
- Add the rest of the wet ingredients and blend until smooth
- In the end add coconut flour, cinnamon, salt, baking powder and mix again until fully combined
- Pour into muffin forms and bake in the oven for approximately 10 minutes
- Take out the muffins and make a round hole for the cream cheese filling using a tablespoon measuring cup. Gently press the bottom of the measuring cup to make small holes in the muffin cups. You should press almost the whole way through.
- Put the muffins back in the oven and bake for another 10-15 minutes, until they are done
- Meanwhile prepare the frosting by mixing all the ingedients using an electric mixer
- Put the frosting in the fridge until ready to use
- When muffins are done take them out and let them cool for 10-15 minutes
- Fill the muffins with the cream cheese frosting and garnish with some chopped almonds
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