Dairy-Free Cream Cheese Blender Muffins

Snacking is my FAVORITE time of day, I'll be honest. Not only do I get to eat something yummy, snack time also gives me the motivation to get me through the rest of the workday. And usually when it's snack time, it also means that the workday is close to being over...and who doesn't like that? My fave snack lately? This recipe for Dairy-Free Cream Cheese Blender Muffins.

For many of us, snacking is a necessary (and enjoyable) part of the day. It helps us satisfy our hunger cues (such as a growling stomach) in between meals, while also regulating our blood sugar. When snack time does roll around, it might be easy to grab that bag of potato chips, or reach for a cookie out of that cookie jar, and sometimes, that's ok. It's also ok to grab an apple and peanut butter, or hummus and celery.


Tip from a dietitian:

The main thing that matters when snacking is that it satisfies your hunger cues. Will potato chips satisfy your hunger cues today? Will an apple and peanut butter allow you to stay full until dinner? These are the main questions to consider when choosing a snack.


One great option for snacking are these no mess dairy-free cream cheese banana muffins. They contain oats and bananas which make this recipe rich with fiber (the key ingredient that will keep you full longer). These are also perfect for on-the-go snacking and will satisfy most dietary needs. Did I mention they're made in a blender?

Looking for more ways to add fiber to your diet? Try this delicious Sugar-Free Buckwheat Banana Bread or these Sesame Banana Teff Muffins.


Dairy-Free Cream Cheese Muffins

Author: Micah Siva

Cuisine: Muffins

Total time: 45 mins

Makes: 12


  • 4 medium ripe bananas

  • 3 cups quick oats

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 2 tsp pumpkin pie spice

  • ¼ tsp sea salt

  • ½ cup dairy-free cream cheese

  • ¼ cup maple syrup (60ml)

  • ¼ cup non-dairy milk

  • 1 tsp apple cider vinegar

  • 2 large eggs

  • 2 tbsp olive oil

  • ¼ cup pecans


  1. Preheat the oven to 350F/176C. Grease a muffin tin.

  2. Combine 3 bananas, oats, baking soda, baking powder, pumpkin pie spice, salt, cream cheese, maple, milk, vinegar, eggs and oil in a blender until smooth.

  3. Transfer to a greased muffin tin.

  4. Top with the remaining sliced banana and pecans

  5. Bake for 25-30 minutes or until a toothpick comes out dry.

  6. Enjoy!

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