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!
- 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
Preheat oven to 350 degrees F. Line or grease a muffin tin and set aside.
In a large bowl combine the flours, baking soda and salt.
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.
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.