Instructions

• Preheat oven to 325°F. Line a muffin pan with paper liners and place on the center oven rack.
• Peel and mash the very ripe bananas in a medium bowl until mostly smooth; set aside.
• In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt; set aside.
• In a large bowl, use an electric mixer to cream the softened butter with 1/4 cup of the brown sugar on medium speed until light and fluffy.
• Add the eggs, mashed bananas, and vanilla extract to the butter-sugar mixture and beat on medium speed until combined and slightly thickened. Scrape down the sides of the bowl as needed.
• Add the flour mixture to the wet ingredients and blend at low speed just until the batter is combined; do not overmix.
• In a small bowl, beat the cream cheese with the remaining brown sugar until smooth.
• Assemble muffins: Pour half of the batter into the lined muffin cups, filling each cup about halfway. Spoon about 2 teaspoons of the cream cheese mixture into the center of each cup. Top each with the remaining batter, covering the cream cheese and filling each cup about three-quarters full.
• Bake on the center rack for 35 to 45 minutes, or until a toothpick inserted into the cake portion (not directly into the cream cheese center) comes out clean and the tops are set.
• Remove the pan from the oven and let the muffins cool in the pan for 5–10 minutes, then transfer muffins to a wire rack to cool completely.