Cream Cheese-Filled Almond Flour Banana Muffins (Gluten-Free)
These Cream Cheese-Filled Almond Flour Banana Muffins are deliciously moist and gluten-free! A perfect breakfast or snack filled with sweet bananas and creamy goodness.
Equipment
- Muffin Tin
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
For the Muffins:
- 1 2/3 cups very ripe bananas (about 3 medium-sized, mashed)
- 1 cup almond flour (for a nutty flavor and gluten-free base)
- 1/3 cup coconut flour (to add moisture and a subtle sweetness)
- 2 teaspoons baking powder (to help the muffins rise)
- 1/2 teaspoon baking soda (to enhance the leavening process)
- 1/4 teaspoon salt (to balance the sweetness)
- 2 tablespoons butter (softened, for richness and flavor)
- 1/3 cup brown sugar (unpacked, divided)
- 2 large eggs (to bind the ingredients together)
- 1 teaspoon vanilla extract (for added depth of flavor)
- 4 ounces reduced fat cream cheese (for the delightful cream cheese filling)
Instructions
Instructions:
- Preheat your oven to 350°F (175°C). This ensures your muffins will bake evenly and rise perfectly.
- Grease a muffin tin or line it with muffin liners for easy removal after baking.
- In a medium mixing bowl, mash the very ripe bananas until smooth. You want about 1 2/3 cups of banana puree.
- In a separate bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, cream the softened butter and 1/4 cup of the brown sugar together until light and fluffy. This should take about 2-3 minutes.
- Add the eggs and vanilla extract to the butter-sugar mixture. Mix until fully combined.
- Add the mashed bananas to the wet ingredients, mixing until well blended. Gradually fold in the dry ingredients, being careful not to overmix.
- In a small bowl, mix the remaining 1/4 cup of brown sugar with the reduced fat cream cheese until smooth and combined.
- Spoon a small amount of the banana batter into each muffin cup, filling about 1/3 of the way. Add a generous dollop of the cream cheese mixture on top, then fill the rest of the way with more banana batter, covering the cream cheese completely.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the muffins to cool in the tin for about 5 minutes before transferring them to a cooling rack. Enjoy them warm or at room temperature!
Notes
- For a vegan option, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).
- Store muffins in an airtight container at room temperature for up to 3 days.
- Freeze muffins individually wrapped, then placed in a zip-top bag for up to 3 months.