Ingredients
Scale
- 3 ripe bananas, mashed
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, combine mashed bananas, sugar, and melted butter. Mix until smooth.
- Add eggs one at a time, stirring well after each addition. Mix in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients, mixing just until combined.
- Beat the softened cream cheese until smooth. Optionally, add a tablespoon of sugar for a sweeter filling.
- Fill each muffin cup about two-thirds full with banana batter. Add a teaspoon of cream cheese mixture in the center. Cover with remaining batter.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best natural sweetness.
- Don’t overmix the batter to keep muffins light and fluffy.
- For a sweeter filling, mix in a small spoonful of sugar or honey with the cream cheese.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- Reheat briefly in the microwave for a fresh, warm muffin experience.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg