Wednesday, June 13, 2012

Banana Muffins with Cream Cheese Filling

Pin It

What happens when you get a new camera for your birthday and need to test it out ASAP?

These muffins. That's what happens.
I've been shooting pictures for this blog with my Point and Shoot camera for over a year and a half now, and I really wanted a new, professional-type of camera. Chris got me a Nikon D5100 for my birthday this year and I couldn't be more happy! It's definitely going to take some getting used to, but I can already see a huge change in my pictures. If anyone has any tips, I'm more than happy to take some advice!

As for these muffins, well I'm sure you can see for yourself. They're healthy and packed with a ton of banana flavor with bursts of cream cheese filling and icing. Can't go wrong with that. It's a great morning treat. I also found a quick substitute for buttermilk since I didn't have any on hand, so I made sure to include that below. Enjoy!

Printable Recipe


Cream Cheese Filling
  • 4 oz. cream cheese, softened
  • 1/2 cup sugar
  • 1 egg

Muffin Batter

  • 2 cups whole wheat flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup sugar
  • 2 bananas, mashed
  • 1/2 cup buttermilk
  • 1/4 cup oil
  • 2 eggs
  • 2 tsp. vanilla extract

Preheat oven to 375F. Grease a 12-cup standard muffin pan.

In a small bowl, beat together cream cheese, sugar, and egg. Put bowl in refrigerator while you make the muffin batter.

In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar; set aside.

In a medium bowl, whisk together bananas, buttermilk, oil, eggs, and vanilla.

Pour wet ingredients into the large bowl filled with flour mixture then stir with wooden spoon just until the mixture is combined.

Spoon enough batter into muffins cups so that they are just under halfway full. Add one spoonful of cream cheese mixture into each cup, then top with remaining muffin batter. Muffin cups will end up being almost completely full. Set aside the remaining cream cheese mixture.

Bake for 20-25 minutes at 375F. Check after 20 minutes, muffins are done when a toothpick inserted into center comes out clean.

Meanwhile, heat the leftover cream cheese mixture in a small saucepan over medium heat. Whisk constantly so that eggs do not scramble. Cook for a few minutes or until the mixture is heated through.

Drizzle cream cheese icing over top of the cooked muffins. Eat immediately!

Note: If you don't have buttermilk, grab a 1/2 cup measuring cup and add 1/2 tbsp. of white vinegar and then fill the remaining with low-fat milk. Let it sit for 5 minutes and you have yourself some buttermilk!

Source: Adapted from CC Recipe

1 comment:

  1. Since I started blogging I tend not to make the same recipe again but there are a few exceptions. Love banana and cheese and muffins are my new favourite breakfast food!


Please leave me some love! Thanks for stopping by :)