Banana & Cream Cheese Muffins

I was snowed in this weekend (still snowed in actually!), and didn’t have a chance to eat the bananas I had picked up for on-the-go breakfasts. They were looking awfully brown, so I decided to make banana muffins! This was a great recipe because it used up the last of my cream cheese, butter, and of course, bananas.

A quick search through my Google Reader yielded many results, but I don’t have a loaf pan and I didn’t have any whole or buttermilk on hand. I also didn’t have any nuts, so I subbed the cup of nuts in the recipe below with an extra banana.

Banana & Cream Cheese Muffins Recipe

By nicole Published: February 9, 2010

  • Yield: 12-15 muffins

Adapted from The Sweetest Kitchen



  1. In a large mixing bowl, cream the butter, cream cheese and sugar until light and fluffy.
  2. Add egg, beating well.  Beat in bananas and vanilla.
  3. In a separate bowl, combine the flour, baking powder, baking soda and salt; add to creamed mixture.
  4. Transfer to a muffin tin with liners. Bake at 350℉ for 22 minutes for regular muffins, or until a toothpick inserted near the center comes out clean.

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