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Banana Cream Cheese Muffins
Moist banana cream cheese muffins are topped with cream cheese and walnuts for a delicious fast breakfast option.
This recipe is by far my most favorite to use when I have bananas that are starting to go bad. My toddler is extremely addicted to them as well, I kid you not these where all gone in 2 days. They are so moist, soft and the gooey cream cheese in the middle is the icing on the cake for these muffins! I always heat these up in the microwave for a couple seconds so the cream cheese will become gooey again for me. Now I can admit that I have never made a muffin that was so moist before I made these. I was honestly so proud of myself after I made these and I couldn't shut up about it to my fiancé, poor guy!
Yields: 18 Muffins
Prep: 14 Mins
Cook: 20 Mins
Ingredients:
For the Muffins:
- 3/4 Cup granulated sugar
- 1/2 Cup vegetable oil
- 1/4 tsp. salt
- 2 overripe bananas
- 2 large eggs
- 7 tablespoons milk
- 1 tsp. white vinegar
- 1 tsp. baking soda
- 2 Cups all purpose flour
For the Filling:
- 4 ounces cream cheese room temp
- 3 table. granulated sugar
For the Topping:
- Walnut pieces
Instructions:
Preheat the oven to 350 degrees.
Line muffin pan with paper baking cups and spray with vegetable oil.
Stir oil and sugar together in a bowl.
In a separate bowl add in bananas, eggs, milk, vinegar, baking soda and salt to a blender and blend until a smooth consistency.
Pour half of the banana mixture into the oil and sugar bowl with 1 cup of flour.
Stir until well incorporated then add the remaining banana mixture and flour. Stir this until everything is well mixed together.
In a separate bowl make the cream cheese filling. Stir together cream cheese and sugar until smooth.
Fill muffin cups about less than half way with the muffin batter.
Add about 1/2 teasp. to 1 teasp. of the cream cheese filling to the center of each muffin cup then top with a bit more of the batter mixture.
Sprinkle with walnuts on top.
Bake for about 14-20 mins until a nice golden brown creates on thew sides of your muffins.
Cool for about 5 mins in your pan and then remove to a cooling rack .
Store these in an airtight container for up a week in the the fridge or 1 month in the freezer.
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