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Cheesecake Stuffed Banana Bread Muffins
Take banana bread up a notch by turning it into muffins stuffed with a creamy cheesecake filling!
Course
Breakfast
Cuisine
American
Keyword
banana, banana bread, baking, cheesecake, muffins
Prep Time
20
minutes
minutes
Cook Time
14
minutes
minutes
Servings
24
muffins
Calories
527
kcal
Author
Nicole Burkholder
Ingredients
Muffins
4
ripe bananas
mashed
3
eggs
2
cups
sugar
1 1/2
tsp
vanilla
1 1/2
cups
buttermilk
3/4
cup
unsalted butter
softened
4
tbsp
vegetable oil
2
cups
flour
1/2
cup
brown sugar
1
tsp
baking soda
1/4
tsp
salt
1
tsp
cinnamon
1
tbsp
nutmeg
crushed nuts
optional
Filling
1 (8 oz)
pkg
cream cheese
softened
1 1/2
tbsp
beaten egg
4
tbsp
sugar
1
tsp
vanilla
Instructions
Preheat the oven to 375°.
Add your bananas, eggs, sugar, and vanilla to a large mixing bowl.
Mix with a hand mixer on low until smooth.
Add in buttermilk, butter, and vegetable oil. Mix until well blended.
In a separate bowl, sift together flour, brown sugar, baking soda, salt, cinnamon, and nutmeg
Mix together your wet and dry ingredients. Blend until smooth.
Line a muffin tin with liners and fill each one 1/4 of the way with batter.
In a small mixing bowl mix together all filling ingredients until smooth.
Add about one heaping teaspoon of filling to the center of each muffin tin, as shown.
Add more batter on top of filling until liner is 3/4 of the way full.
Sprinkle the top of your batter with crushed nuts. I used pecans.
Bake for 14 minutes or until baked through.
Nutrition
Serving:
1
muffin
|
Calories:
527
kcal
|
Carbohydrates:
40
g
|
Protein:
8
g
|
Fat:
38
g
|
Saturated Fat:
22
g
|
Cholesterol:
134
mg
|
Sodium:
376
mg
|
Potassium:
234
mg
|
Fiber:
1
g
|
Sugar:
29
g
|
Vitamin A:
1385
IU
|
Vitamin C:
1.7
mg
|
Calcium:
114
mg
|
Iron:
1
mg