Banana Cream Cheese Muffins

Yes, I had 2 mushy ripe bananas laying around and I decide to put my baker hat on and give baking one last try before throwing in the towel. I was pleasantly surprised by these fluffy cake like muffins with a touch of creaminess in them.  They were also super easy to make ! I looked on the internet for some Inso and all I could find was banana bread recipes 😴 so I used an old recipe from my mom but had a tub of cream cheese that needed to be eaten before the date … and just like that it came to me to mix the two! I hope you love them as much as I did.


·  1  large egg

·  ½ C of coconut sugar

·  ¼ C white sugar

·  ¼ C liquid coconut oil (melted)

·  2 teaspoons of vanilla extract

·  2 mashed ripe banana (I leave them chunky-ish)

·  1 C of gluten free all purpose flour (I use trader joes brand)

·  ½ tsp of baking powder

·  ½ tsp of baking soda

·  Pinch of pink salt

Cream cheese filling

·  1 large egg

·  3 oz of kite hill or other vegan cream cheese (regular CC works too)

·  ¼ C of coconut sugar

·  3 tbs all purpose flour


Preheat over to 350 degrees

·  Coat muffin tin lightly with coconut oil

·  In a large bowl mix 1 egg sugar, salt,  coconut oil vanilla and fold in flour and bananas gently with spatula * do not use a mixer*

·     Pour half the mixture into muffin cups filling them 2/3 of the way

*Mix up cream cheese filling in another bowl, pour on top of the partially filled muffin tins

·     Top the rest of the muffin tins with the rest of the “muffin” mixture

·     Bake for 15 minutes or until a toothpick comes out clean from the middle. Let them cool and enjoy!

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