Cream Cheese Banana Muffin Recipe

Soft banana muffins that are made with a tasty addition.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 221kcal

Preheat oven to 375 F. Grease a 12-cup muffin tin; set aside.
In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
1 c . whole wheat flour, ⅓ c . all-purpose flour, 1 tsp . baking powder, ¼ tsp . baking soda, ½ tsp . salt, ½ tsp . ground cinnamon, ¼ tsp . ground nutmeg
In a large bowl, beat together cream cheese and butter until well-combined.
3 oz . cream cheese, ¼ c . butter
Beat in sugar.
⅔ c . granulated sugar
Add egg and vanilla, and mix in until combined.
1 large egg, 1 tsp . vanilla
Stir in mashed banana and milk.
½ c . mashed banana, ¼ c . milk
Add dry ingredients, and stir until just incorporated.
Add half of the batter to the muffin tins.
Top batter with 1/2 teaspoon caramel topping.
2 T . caramel topping
Add remaining batter to cover caramel.
Drizzle butter over batter.
1 T . butter
Stir together sugar and cinnamon, and sprinkle over butter.
2 T . granulated sugar, ¼ tsp . ground cinnamon
Top with chopped pecans.
½ c . chopped pecans
Bake for 15-22 minutes.
Let cool in pan for 5 minutes, and then remove to wire rack to finish cooling.

*Nutrition values are estimates.