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Cream Cheese-Stuffed Almond Flour Banana Muffins

Tender banana muffins made with almond and coconut flour, with a lightly sweetened cream cheese center tucked inside each one.
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Course: Breakfast
Cuisine: American
Keyword: Cream Cheese-Filled Almond Flour Banana Muffins, Easy Cream Cheese-Filled Almond Flour Banana Muffins
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 1 muffin

Ingredients

  • 1 2/3 cups very ripe bananas, from 3 medium
  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp butter, softened
  • 1/3 cup unpacked brown sugar, divided
  • 2 large eggs
  • 1 tsp vanilla extract
  • 4 ounces reduced fat cream cheese

Instructions

  • Heat the oven to 325°F and place liners in a cupcake tin.
  • Mash the bananas in a bowl and put them aside.
  • In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  • Using an electric mixer, cream the softened butter with 1/4 cup of the brown sugar in a large bowl.
  • Add the eggs, mashed bananas, and vanilla. Beat on medium speed until the mixture becomes thick, stopping to scrape down the sides of the bowl as needed.
  • Add the flour mixture and blend on low speed just until everything is combined.
  • In a separate bowl, mix the cream cheese with the remaining brown sugar.
  • Divide half of the muffin batter among the prepared cups. Spoon about 2 teaspoons of the cream cheese mixture into the center of each muffin, then cover with the remaining batter.
  • Place the pan on the center oven rack and bake for 35 to 45 minutes, until a toothpick inserted into the center comes out clean.

Notes

Recipe Notes

  • Use very ripe bananas: Soft bananas with plenty of brown spots will give the muffins the best sweetness, moisture, and banana flavor.
  • Measure the mashed bananas: You’ll need 1 2/3 cups mashed banana. Measuring is more reliable than going by the number of bananas since their size can vary.
  • Stick with both flours: Almond flour and coconut flour work together to create the right texture. Avoid replacing the coconut flour with additional almond flour if you want the muffins to turn out as intended.
  • Don’t overmix: Once you add the flour mixture, blend on low speed just until combined.
  • Keep the filling centered: Spoon about 2 teaspoons of the cream cheese mixture into the middle of each muffin before covering it with the remaining batter.
  • Check for doneness: Bake at 325°F for 35 to 45 minutes. The muffins are ready when a toothpick inserted into the center comes out clean.
  • Storage: Keep the muffins refrigerated for 4 to 5 days. For longer storage, wrap them individually and freeze.

Nutrition

Calories: 149kcal | Carbohydrates: 13.5g | Protein: 5g | Fat: 8.5g | Saturated Fat: 2.5g | Cholesterol: 42mg | Sodium: 209.5mg | Fiber: 3g | Sugar: 8.5g
Serving Size: 1 muffin
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