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Cream Cheese-Filled Almond Flour Banana Muffins (Gluten-Free)

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If you love banana bread, you love these grain free Cream Cheese-Filled Almond Flour Banana Muffins for a delicious gluten-free breakfast.


Cream Cheese-Filled Almond Flour Banana Muffins

If your house is anything like mine, our bananas seem to get ripe faster than we can eat them. But that’s never a problem because my family loves when I bake banana bread or muffins, so the riper, the better! When I made these Almond Flour Banana Cream Cheese Muffins for my family, they couldn’t get enough. Some other healthy banana muffin recipes to try are these Maple Pecan Banana Muffins and Chocolate Chocolate Chip Banana Muffins.

Cream Cheese-Filled Banana Muffins

These banana cream cheese muffins are loaded with ripe bananas and stuffed with cream cheese and sugar. They come out so incredibly moist they almost fall apart. These muffins are also gluten-free, as I used almond and coconut flours instead of wheat.

Almond flour which is made from ground almonds is incredibly nutritious. Especially rich in vitamin E and magnesium, two important nutrients for health according to Healthline.

What is the secret to making moist muffins?

I have a few secrets for making moist banana muffins.

  • Almond flour has more fat than wheat which makes these muffins moister than wheat flour.
  • The cream cheese in the middle adds a lot of creaminess.
  • Ripe bananas give these muffins moisture while also reducing the fat and sugar needed.

How to Store, Freeze, and Reheat Banana Muffins

Muffins are great for meal prep. One batch makes 12 cream cheese-filled muffins, which will last in the fridge for four to five days. You can also freeze muffins by individually wrapping them in plastic wrap or foil and storing them in a zip-locked bag or container.

You can pull the muffins out of the freezer as you need them. Just place in the refrigerator overnight and warm in the microwave for about 20 seconds. You can also microwave them straight from the freezer for a little longer.

Variations:

  • Top with chopped almonds, pecans or walnuts or mix in half a cup of nuts for banana nut muffins.

Cream Cheese Allmond Flour Banana Muffins

Cream Cheese-Filled Banana Muffins

More Healthy Muffin Recipes You’ll Love:

Cream Cheese-Filled Banana Muffins

149 Cals
5 Protein
13.5 Carbs
8.5 Fats

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr

These delicious, gluten-free banana bread muffins are a great choice.

  • 1 2/3 Cups From 3 medium to very ripe bananas
  • 1 Cup Almond flour
  • 1/3 Cup Coconut flour
  • 2 Teaspoons Baking powder
  • 1/2 Take one teaspoon baking soda
  • 1/4 Take one teaspoon Salt
  • 2 tbsp Butter, Softened
  • 1/3 Cup Unpacked brown sugar, Divided
  • 2 large eggs
  • 1 tsp vanilla extract
  • 4 Ounces Reduced fat cream cheese
  • Preheat oven to 325°F. Line cupcake tins using liners.

  • Mash bananas in a bowl, set aside.

  • Combine almond flour, coconut flour with baking powder, baking powder, baking soda, and salt in a medium bowl. Use a wire whisk. Set aside.

  • With an electric mixer, cream 1/4 cup sugar and butter together in a large bowl.

  • Mix in eggs, vanilla, and bananas. Beat on medium speed until smooth. Scrape down the sides of bowl.

  • Add flour mixture to the blender and blend on low speed, until it is well combined.

  • Mix the cream cheese with the remaining sugar.

  • Put half of the batter into a muffin pan. Add 2 teaspoons of cream cheese in the middle of each muffin. Top with the rest of the batter. Bake for 35 to 45 minutes or until a toothpick inserted near the center comes out clean.

Serving: 1muffin, Calories: 149kcal, Carbohydrates: 13.5g, Protein: 5g, Fat: 8.5g, Saturated Fat 2.5g, Cholesterol: 42mg, Sodium: 209.5mg, Fiber: 3g, Sugar: 8.5g

Keywords: Almond flour muffins and banana bread muffins. Gluten free banana bread

Source: Skinny Taste

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