Chocolate Banana Muffins with Maple Cream Cheese Frosting

The perfect protein snack that’s not a smoothie, these chocolate banana muffins can be eaten fresh from the oven or popped in the freezer for later.


  • ½ cup Bioglan Probiotic Breakfast Smoothie in Chocolate
  • 1 ¼ cups plain wholemeal or spelt flour
  • ½ cup almond meal
  • 2 tsp baking powder
  • 1 tbs cacao powder
  • Pinch salt
  • 2 large ripe bananas, mashed
  • 1 ½ cups milk (almond or cow)
  • 2 eggs, lightly beaten
  • 2 tbs maple syrup


  • 250g cream cheese, softened to room temperature
  • 1 tbs maple syrup
  • ½ tsp vanilla essence
  • 1-2 tsp. milk, as needed


  • Banana chips
  • Shaved dark chocolate


Step 1.
Preheat oven to 160C and line a 10-hole muffin pan with paper cases.

Step 2.
In a large bowl combine smoothie powder, flour, almond meal, baking powder, cacao, and salt.

Step 3.
In a separate bowl, whisk together the bananas, milk, eggs and maple syrup.

Step 4.
Fold the wet mix into the dry mixture and stir until well combined. Spoon the mixture evenly into the prepared pans.

Step 5.
Place the tray in the oven and cook for 20-30 minutes or until a skewer inserted in the centre and comes out clean. Stand for 5 minutes before transferring to a wire rack to cool.

Step 6.
To make the frosting, beat the cream cheese, vanilla and maple syrup together using an electric mixer until smooth, adding milk slowly until the desired consistency is reached. Adjust sweetness to suit.

Step 7.
Once the muffins are cool, ice with the cream cheese frosting and finish with a banana chip and shaved dark chocolate.

Serves 8-10

Recipe by Zoe Bingley-Pullin