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

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If you love banana bread, you'll love these Grain-Free Almond Flour Banana Muffins with Cream Cheese Filling for a delicious gluten-free breakfast.

Almond flour banana muffins filled with cream cheese

If your house is anything like mine, our bananas seem to be ripening faster than we can eat them. But that's never a problem as my family loves it when I make 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.

These Banana Cream Cheese Muffins are loaded with ripe bananas and filled with cream cheese and sugar. They come out so incredibly wet they almost fall apart. These muffins are also gluten-free because I used almond and coconut flour instead of wheat.

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

What's the secret behind moist muffins?

I have a few secrets for making moist banana muffins.

• almond flour has more fat than wheat, making these muffins moister than plain flour.
• the cream cheese in the middle adds a lot of creaminess.
• Ripe bananas Add moisture to these muffins while reducing their need for fat and sugar.

Save, freeze, and reheat banana muffins

Muffins are great for meal prep. One batch makes 12 cream cheese filled muffins that will keep in the refrigerator for 4-5 days. You can also freeze muffins by wrapping them individually in plastic wrap or foil and storing them in a ziplock bag or container.

You can take the muffins out of the freezer as needed. Simply place in the fridge overnight and warm in the microwave for about 20 seconds. You can also pop them straight from the freezer into the microwave for a little longer.

Variations:

• Top with chopped almonds, pecans, or walnuts, or mix in 1/2 cup nuts for banana nut muffins.

More Healthy Muffin Recipes You'll Love:

Banana muffins filled with cream cheese

149 cal
5 protein
13.5 carbohydrates
8.5 fats

Preparation time: 20 minutes

Cooking time: 40 minutes

Total time: 1 hours

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

• 1 2/3 cups made from 3 medium-very ripe bananas
• 1 Cup almond flour
• 1/3 Cup coconut flour
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoon butter, softened
• 1/3 Cup unpackaged brown sugar, divided
• 2 Big Eggs
• 1 tsp vanilla extract
• 4 ounces Reduced fat cream cheese

• Preheat oven to 325°F. Line muffin tin with liners.

• Mash bananas in a bowl, set aside.

• In a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt. Put aside.

• In a large bowl, using an electric mixer, beat butter and 1/4 cup sugar until creamy.

• Add eggs, bananas and vanilla; beat at medium speed until thick. Scrape down the sides of the bowl.

• Add the flour mixture, then mix on low speed until just combined.

• Mix together the cream cheese and remaining sugar.

• Pour half of the batter into the muffin pan, then place about 2 teaspoons of cream cheese in the center of each muffin and top with the remaining batter; Bake on the middle rack for 35 to 45 minutes or until a toothpick inserted in the center comes out clean.

Portion: 1muffins, Calories: 149kcal, Carbohydrates: 13.5G, Protein: 5G, Fat: 8.5G, Saturated Fatty Acids: 2.5G, Cholesterol: 42mg, Sodium: 209.5mg, Fiber: 3G, Sugar: 8.5G

Keywords: Almond Flour Muffins, Banana Bread Muffins, Gluten Free Banana Bread