Banana Muffins with a Cream Cheese Swirl
Servings: 12
These healthy banana muffins are the perfect start to your day! Ripe bananas and honey are the only sweeteners in this recipe, and the muffins are made with whole wheat flour to give them a boost of nutrition. Add some cream cheese swirl to the batter before baking and you’ll wind up with the most moist and creamy banana muffins!
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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
- 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.
Notes
Storage: Allow your banana muffins to cool completely. You can then store them in an airtight container (or Ziploc bag) at room temperature. If you’d like, you can also add a paper towel to the container to absorb any excess moisture that seeps out from the muffins over time.
You can enjoy them for up to 4 days, but keep in mind that the texture and moisture level will change as the muffins decrease in freshness.