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.

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