Chocolate Muffins with Coyo Salted Caramel Filling

I was so excited to receive a selection of Coyo’s deliciously creamy, dairy-free and vegan friendly coconut yogurts recently. Handcrafted from the squeezed flesh of the coconut, Coyo yogurts contain five plant-fed vegan cultures to produce the velvety smooth texture without the need to add any sweeteners or preservatives – just simple, whole ingredients.


Did you know they have a Cherry flavour in the range alongside Vanilla, Natural and Raw Chocolate, or how about SALTED CARAMEL?! This was on the top of my list when it came to trying it in #IndulgingInnocently creations. Its thick texture makes for an ideal filling and partner for spongey banana, peanut and chocolate muffins – here’s the result, a match made in heaven.


For the muffins –

  • 1 cup oat flour (make your own by popping your oats in a blender and whizz up to form a flour)
  • ¼ cup peanut flour (I used Sukrin)
  • 3 tablespoons cacao powder (I used Kaizen Living)
  • 1 teaspoon baking powder
  • ⅓ cup coconut sugar (I used The Coconut Company)
  • 1 tablespoon maca or lucuma powder (optional)
  • 1 teaspoon cinnamon
  • 2 bananas
  • 2 eggs
  • 3-4 tablespoons almond milk
  • 1 teaspoon vanilla extract

For the salted caramel filling –

  • 2 x pots Salted Caramel Coyo pots
  • Small handful dates
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon maca or lucuma powder (optional)


Get baking!

  1. First make the muffins: Preheat the oven to 180 degrees C and lightly grease 6 muffin tins (use silicone if possible).
  2. Mix together the oat flour, peanut flour, cacao powder, baking powder, coconut sugar, maca/lucuma powder (if using) and cinnamon in a large bowl.
  3. Slice one of the bananas into 6 quite thick chunks and set aside to decorate. Place the remaining banana and other whole one in a blender (I use my Nutri Ninja Auto IQ) with the eggs, almond milk and vanilla. Blend until smooth.
  4. Pour this into the dry ingredients and stir to form a smooth, quite thick chocolate batter. Divide this between the muffin cases to fill just to the top. Now place one banana slice in the centre of each and gently push down a little.
  5. Bake for 15-20 minutes, until risen and cooked through. Set aside to cool.
  6. Meanwhile prepare the filling: place all the ingredients in a blender and whizz up until thick and smooth. Keep in the fridge until required.
  7. When the muffins have cooled, slice in half horizontally and spread the bottom with some of the filling. Place the other half on top – now enjoy!


You can fill all the muffins at once then keep in the fridge in an airtight container for up to 2 days – if they last that long!