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Moist Banana Cream Cheese Muffins

Deliciously easy banana cream cheese muffins, perfect for breakfast, brunch, or a snack, all in one bowl!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 pieces ripe bananas, mashed Use overripe for better moisture and sweetness.
  • 1/2 cup cream cheese, softened Can be swapped with a plant-based alternative for a vegan option.
  • 1/2 cup sugar Reduce to 1/3 cup for less sweetness.
  • 1/4 cup butter, melted
  • 1/2 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
Additions
  • 1/2 cup chopped pecans Can be substituted with walnuts or chocolate chips.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners.
  2. In a bowl, combine the mashed bananas, cream cheese, sugar, melted butter, and vanilla extract. Mix until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the banana mixture and stir until just combined.
  5. Fold in the chopped pecans.
  6. Divide the batter evenly among the muffin cups.
Baking
  1. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  2. Let cool for a few minutes before serving.

Notes

Serve warm for the best flavor, optionally top with cream cheese frosting. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.