Banana Muffins with Cream Cheese Swirl

I love cooking with banana, as you guys can probably tell!  I also love muffins!  They make their appearance quite often on this little blog of mine.

Cooking with banana is a great way to add sweetness naturally, which allows you to cut out some of the refined sugar.  I cut it out completely in these banana muffins with cream cheese swirl.  Just honey and the natural sweetness from the bananas is all I used.  If you prefer a sweeter muffin no worries just use regular sugar- about 1/2 cup will probably be fine.

I also used some whole wheat flour to add some more healthy goodness!  Okay, I will stop now with the healthy talk now 🙂

So, on another note, these muffins are easy to whip up and only take 15 minutes to bake.  They are moist and the cream cheese swirl adds a little extra touch to set them apart from the ordinary banana muffin.  Enjoy them with breakfast or even just an afternoon snack topped with some peanut butter, mmmm, so good!

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Banana Muffins with Cream Cheese Swirl

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Course: Bread, Breakfast, Snack

Servings: 12

Author: Countryside Cravings

Ingredients

• 1 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking soda
• pinch of salt
• 3 really ripe bananas mashed
• 2 eggs
• 1/2 cup butter melted
• 1/4 cup honey
• 5 tablespoons buttermilk
• 1 1/2 teaspoons vanilla
• For the Swirl
• 4 oz. cream cheese softened
• 2 tablespoons honey

Instructions

1. Preheat oven to 350 degrees F. Line or grease a muffin tin and set aside.
2. In a large bowl combine the flours, baking soda and salt.
3. In a medium bowl combine the bananas, eggs, buttermilk, honey and vanilla. Pour into the dry ingredients and stir just until everything is combined. Carefully scoop into prepared muffin tin.
4. In a small bowl combine the softened cream cheese and the 2 tablespoons of honey. Drop by a heaping tablespoon on top of each muffin. Using a knife carefully swirl it into the batter but not completely. Bake for 15 minutes or until tops of muffins spring back when touched.