• Susie Csorsz Brown

Banana Cream Cheese muffins

What do you get when you combine cream cheese-y goodness with banana bread? These yummy muffins that freeze really well. I gave the boys the option of adding chocolate chips, and while that would likely be a good addition, they opted against it and were super happy with the results. Try it both ways and see which you prefer!

Banana Cream Cheese muffins

Makes 12 muffins


2 cups flour

I can't even tell you how great these smelled!

1 teaspoon baking soda

1 tsp salt

1/2 tsp cinnamon

3 ounces cream cheese, room temp

1 oz unsalted butter, room temp

1/2 cup sugar

1/4 cup greek-style plain yogurt

2 eggs

4-5 very ripe bananas, mashed

1 teaspoon vanilla extract


Preheat oven to 350 degrees.

Spray each muffin cup lightly with non-stick cooking spray.

Combine flour, baking soda and salt into a small mixing bowl.

In a large bowl , combine cream cheese, sugar and butter until light and creamy. Add yogurt, whisk until smooth. Add eggs one at a time, and whisk until smooth. Add mashed bananas and vanilla, mixing thoroughly.

Pour the flour mixture into the bowl with the cream cheese mixture, stirring with a spatula until well combined.

Using an ice cream scoop, spoon the batter evenly into the 12 prepared muffin cups.

Bake for 22-25 minutes or until the muffins are firm and just beginning to brown.


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