Mel Christensen

Mel Christensen

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Banana & Zucchini Muffins with Angelic Cream Cheese Icing


Banana & Zucchini Muffins with Angelic Cream Cheese Icing

*Gluten Free, Sugar Free



  • ½ cup coconut flour
  • ¼ cup almond flour
  • 2 teaspoons cinnamon
  • ¼ tsp.  nutmeg
  • 1 tsp.  baking soda
  • ½ tsp.  salt
  • 4 eggs
  • ¼ cup Natvia, or preferred sweetener
  • 1 tsp.  vanilla extract or vanilla bean paste
  • 2 tbsp coconut oil
  • ½ tsp. apple cider vinegar
  • 1 ripe banana, mashed
  • 1 cup unpeeled, finely shredded zucchini (about 2 small zucchini)



  1. Preheat the oven to 180C.
  2. Combine the coconut flour, almond flour, cinnamon, nutmeg, baking soda, and salt in a bowl. In the bowl of a food processor, pulse together the eggs, sweetener, vanilla, and coconut oil until well combined. Add the dry ingredients to the wet and pulse to combine.
  3. Allow the mixture to sit for 3-5 minutes for the coconut flour to absorb the liquids. Add the apple cider vinegar, banana, and zucchini and pulse to combine.
  4. Scoop the batter into lined or greased muffin pans (if using silicone muffin pans you should be able leave them ungreased.) Bake for 20-25 minutes until a toothpick inserted into the center of each muffin comes out clean.
  5. Cool and ice with Angelic Cream Cheese Icing (see recipe below).



Angelic Cream Cheese Icing


  • ⅓ cup (50g)  Natvia Icing Mix (or regular Natvia, milled in a Thermomix 10 sec / speed 9)
  • 180g European-Style cottage cheese at room temperature (Not the kind that comes in a tub! I use Brancourt’s brand from Costco)
  • 1 tbsp (10g) extra virgin coconut oil (you can use coconut cream instead, but it will not set as firm)
  • 2 tbsp (10g)  lemon juice



  1. Place the icing mix and cottage cheese into your food processor and blend on a medium speed until smooth. (TM – 10 Sec / Speed 5)
  2. Add the coconut oil and lemon juice. Process further until a smooth and silky consistency is achieved – a good 20-30 seconds in a high speed food processor mix should do it. (TM – 10 Sec / Speed 8, scrape down and repeat.)
  3. Spread or pipe onto top of muffins and garnish with a raspberry or fruit/nut of choice.

Makes 10 – 12


*Keep leftover muffins in the refrigerator, or wrap individually and freeze for an on-the-go snack.