If you happen to love banana bread, you’re keen on these grain free Cream Cheese-Stuffed Almond Flour Banana Muffins for a scrumptious gluten-free breakfast.
Cream Cheese-Stuffed Almond Flour Banana Muffins
If your home is something like mine, our bananas appear to get ripe quicker than we are able to eat them. However that’s by no means an issue as a result of my household loves after I bake banana bread or muffins, so the riper, the higher! Once I made these Almond Flour Banana Cream Cheese Muffins for my household, they couldn’t get sufficient. Another wholesome banana muffin recipes to strive are these Maple Pecan Banana Muffins and Chocolate Chocolate Chip Banana Muffins.
These banana cream cheese muffins are loaded with ripe bananas and filled with cream cheese and sugar. They arrive out so extremely moist they virtually crumble. These muffins are additionally gluten-free, as I used almond and coconut flours as a substitute of wheat.
Almond flour which is constructed from floor almonds is extremely nutritious. Particularly wealthy in vitamin E and magnesium, two vital vitamins for well being in keeping with Healthline.
What’s the secret to creating moist muffins?
I’ve a number of secrets and techniques for making moist banana muffins.
- Almond flour has extra fats than wheat which makes these muffins moister than wheat flour.
- The cream cheese within the center provides a variety of creaminess.
- Ripe bananas give these muffins moisture whereas additionally decreasing the fats and sugar wanted.
Find out how to Retailer, Freeze, and Reheat Banana Muffins
Muffins are nice for meal prep. One batch makes 12 cream cheese-filled muffins, which can final within the fridge for 4 to 5 days. You may as well freeze muffins by individually wrapping them in plastic wrap or foil and storing them in a zip-locked bag or container.
You’ll be able to pull the muffins out of the freezer as you want them. Simply place within the fridge in a single day and heat within the microwave for about 20 seconds. You may as well microwave them straight from the freezer for just a little longer.
Variations:
- Prime with chopped almonds, pecans or walnuts or combine in half a cup of nuts for banana nut muffins.
Extra Wholesome Muffin Recipes You’ll Love:
Cream Cheese-Stuffed Banana Muffins
If you happen to love banana bread, you’re keen on these grain free Cream Cheese-Stuffed Almond Flour Banana Muffins for a scrumptious gluten-free breakfast.
- 1 2/3 cups from 3 medium very ripe bananas
- 1 cup almond flour
- 1/3 cup coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tbsp butter, softened
- 1/3 cup unpacked brown sugar, divided
- 2 massive eggs
- 1 tsp vanilla extract
- 4 ounces decreased fats cream cheese
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Preheat oven to 325°F. Line cupcake tin with liners.
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Mash bananas in a bowl, put aside.
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In a medium bowl, mix almond flour, coconut flour, baking powder, baking soda and salt with a wire whisk. Put aside.
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In a big bowl cream butter and 1/4 cup of the sugar with an electrical mixer.
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Add eggs, bananas and vanilla; beat at medium velocity till thick. Scrape down sides of the bowl.
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Add flour combination, then mix at low velocity till simply mixed.
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Combine the cream cheese and remaining sugar.
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Pour half the batter into muffin pan then add about 2 teaspoons of cream cheese to the middle of every muffin and high with the remaining batter; bake on the middle rack for 35 to 45 minutes, or till a toothpick inserted within the middle comes out clear.
Serving: 1muffin, Energy: 149kcal, Carbohydrates: 13.5g, Protein: 5g, Fats: 8.5g, Saturated Fats: 2.5g, Ldl cholesterol: 42mg, Sodium: 209.5mg, Fiber: 3g, Sugar: 8.5g
Key phrases: almond flour muffins, banana bread muffins, gluten free banana bread