Moist Banana Cream Cheese Muffins
Enjoy the delightful combination of bananas and cream cheese in these moist muffins, perfect for breakfast or special occasions.
Ingredients
For the Muffins
- 3 pieces ripe bananas Choose bananas with dark spots for the sweetest flavor.
- 1 cup cream cheese, softened For indulgent richness; can substitute with Greek yogurt.
- 1/2 cup granulated sugar Consider using honey or maple syrup for a healthier option.
- 1/4 cup brown sugar Adds moisture and a slight caramel flavor.
- 1/3 cup unsalted butter, melted Substitute with coconut oil for a dairy-free option.
- 2 large eggs Provides structure; can use flaxseed meal (1 tbsp mixed with 2.5 tbsp water) for vegan option.
- 1 teaspoon vanilla extract Opt for pure vanilla if possible.
- 1 1/2 cups all-purpose flour Whole wheat flour can be used for a healthier twist.
- 1 teaspoon baking soda Key for fluffiness.
- 1/2 teaspoon salt Balances the sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
- In a large mixing bowl, beat the cream cheese, granulated sugar, and brown sugar together until smooth and creamy.
- Mix in the melted butter and then add the eggs one by one, ensuring each is fully incorporated before adding the next.
- Mash the ripe bananas in a small bowl, then fold them into your batter. The bananas should be lumpy for texture.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Place in the oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
Notes
For variations, try adding nuts or chocolate chips. Serve warm with butter or cream cheese icing, and enjoy them with coffee or milk.