Banana-Walnut Muffins with Cream Cheese Filling Recipe
A simple, grab-and-go breakfast using three pantry staples: bananas, walnuts and cream cheese.
Photo: Kate Mathis
Makes 12 muffins
1/2 cup cream cheese, softened
1/3 cup sugar
2 large eggs, separated
1 1/2 cups all-purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
/2 tsp. salt
4 bananas
1 cup light brown sugar
1/3 cup vegetable oil
1 cup chopped walnuts, divided
Active time: 35 minutes
Total time: 60 minutes
Preheat oven to 350°. Line a 12-cup muffin pan with paper liners. In a medium bowl, blend cream cheese with sugar and 1 egg. Refrigerate filling.
In a large bowl, whisk together all-purpose flour, ground cinnamon, baking powder, baking soda, and salt.
In a separate large bowl, mash bananas. Stir in light brown sugar, vegetable oil, and remaining egg. Fold banana mixture into flour mixture along with 1/2 cup chopped walnuts. Fill cups halfway with batter. Spoon 2 Tbsp. chilled filling into each cup. Top with remaining batter, just covering filling, and remaining ½ cup chopped walnuts.
Bake until a cake tester comes out mostly dry with a few moist crumbs, about 25 minutes. Serve warm or at room temperature.
Ingredients
Directions
Active time: 35 minutes
Total time: 60 minutes
Preheat oven to 350°. Line a 12-cup muffin pan with paper liners. In a medium bowl, blend cream cheese with sugar and 1 egg. Refrigerate filling.
In a large bowl, whisk together all-purpose flour, ground cinnamon, baking powder, baking soda, and salt.
In a separate large bowl, mash bananas. Stir in light brown sugar, vegetable oil, and remaining egg. Fold banana mixture into flour mixture along with 1/2 cup chopped walnuts. Fill cups halfway with batter. Spoon 2 Tbsp. chilled filling into each cup. Top with remaining batter, just covering filling, and remaining ½ cup chopped walnuts.
Bake until a cake tester comes out mostly dry with a few moist crumbs, about 25 minutes. Serve warm or at room temperature.
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