Cream Cheese-Filled Almond Flour Banana Muffins (Gluten-Free)
If you’re on the hunt for a delightful treat that’s not only delicious but also gluten-free, look no further than these Cream Cheese-Filled Almond Flour Banana Muffins. Bursting with the natural sweetness of ripe bananas and a creamy surprise in the center, these muffins are perfect for breakfast, snacks, or even dessert. The combination of almond flour and coconut flour gives them a wonderfully moist texture, while the cream cheese filling makes each bite a little piece of heaven.
What Sets This Recipe Apart
These muffins stand out for several reasons. First, they are gluten-free, making them suitable for those with gluten sensitivities or celiac disease. Secondly, the use of almond flour and coconut flour not only enhances the flavor but also adds a nutritious twist. The ripe bananas provide natural sweetness, reducing the need for added sugars. Finally, the cream cheese filling elevates these muffins to a whole new level of indulgence, creating a moist, flavorful center that pairs perfectly with the banana flavor.
What Goes In
To create these heavenly muffins, you’ll need the following ingredients:
- 1 2/3 cups very ripe bananas (approximately 3 medium bananas)
- 1 cup almond flour
- 1/3 cup coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons butter (softened)
- 1/3 cup unpacked brown sugar (divided)
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ounces reduced fat cream cheese
Before You Start: Equipment
Before diving into the baking process, gather the following equipment:
- Muffin tin – to hold your muffins as they bake.
- Mixing bowls – for combining your wet and dry ingredients.
- Measuring cups and spoons – to ensure accuracy in your ingredients.
- Electric mixer or whisk – for mixing the batter smoothly.
- Spatula – to help fold and combine the ingredients.
- Cooling rack – for cooling the muffins after baking.
Mastering Cream Cheese-Filled Almond Flour Banana Muffins (Gluten-Free): How-To
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures that your muffins bake evenly.
Step 2: Prepare the Muffin Tin
Grease your muffin tin with a little butter or line it with muffin liners to prevent sticking.
Step 3: Mash the Bananas
In a mixing bowl, mash the very ripe bananas with a fork until smooth. You should have about 1 2/3 cups of mashed banana.
Step 4: Combine the Dry Ingredients
In another bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt until well combined. Set this aside.
Step 5: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer or whisk to beat the softened butter and 1/3 cup of brown sugar together until light and fluffy.
Step 6: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until smooth.
Step 7: Incorporate the Bananas
Fold the mashed bananas into the butter and egg mixture until fully combined.
Step 8: Mix in the Dry Ingredients
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to over-mix, as this can lead to dense muffins.
Step 9: Prepare the Cream Cheese Filling
In a small bowl, soften the reduced fat cream cheese with a spoon or mixer until creamy. You can add a teaspoon of brown sugar for a touch of sweetness if desired.
Step 10: Fill the Muffin Tin
Spoon a small amount of muffin batter into each muffin cup, just enough to cover the bottom. Then, add a dollop of the cream cheese filling on top of the batter in each cup. Finally, cover the cream cheese with more muffin batter, filling each cup about 2/3 full.
Step 11: Bake
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Step 12: Cool and Serve
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a cooling rack to cool completely.
Allergy-Friendly Substitutes
If you or someone you’re baking for has allergies or dietary restrictions, here are some great substitutes:
- Butter: Use coconut oil or a plant-based butter alternative.
- Eggs: Flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg).
- Brown Sugar: Coconut sugar or maple syrup can be used as alternatives.
- Cream Cheese: Use a dairy-free cream cheese substitute for a vegan option.
Chef’s Notes
These Cream Cheese-Filled Almond Flour Banana Muffins are best enjoyed fresh, but they can also be refrigerated for a few days. If you prefer a sweeter muffin, feel free to increase the amount of brown sugar slightly. Additionally, feel free to add in some chocolate chips or nuts for added texture and flavor.
Cooling, Storing & Rewarming
After your muffins have cooled completely, store them in an airtight container at room temperature for up to three days. For longer storage, you can freeze them. Just make sure to wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy, thaw at room temperature or warm them in the microwave for about 15-20 seconds.
Troubleshooting Q&A
Why did my muffins sink in the middle?
There could be a few reasons for this. Make sure you’re not overmixing the batter, as this can create excess air pockets that cause sinking. Also, ensure that your baking powder is fresh, as expired leavening agents can lead to flat muffins.
Why are my muffins too dense?
If your muffins are dense, it could be due to overmixing the batter or not measuring the flour correctly. Make sure to spoon the flour into the measuring cup and level it off without packing it down.
Can I use frozen bananas for this recipe?
Yes! Frozen bananas work wonderfully in this recipe. Just make sure to thaw them completely and drain any excess liquid before mashing.
How do I know when my muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs (not wet batter), your muffins are done. They may continue to bake a little after being pulled from the oven, so avoid overbaking.
The Takeaway
Baking these Cream Cheese-Filled Almond Flour Banana Muffins (Gluten-Free) is not just about creating a delicious treat; it’s an experience filled with warmth, joy, and the delightful aroma of banana goodness wafting through your kitchen. These muffins are perfect for any occasion, whether you’re enjoying a quiet morning at home or entertaining guests. With their delightful cream cheese center and wholesome ingredients, they are sure to be a hit with everyone. So gather your ingredients, preheat that oven, and let’s get baking! You won’t regret it!
Cream Cheese-Filled Almond Flour Banana Muffins (Gluten-Free)
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Grease your muffin tin with a little butter or line it with muffin liners.
- Mash the very ripe bananas in a mixing bowl until smooth, yielding about 1 2/3 cups.
- In another bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and 1/3 cup of brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then mix in vanilla extract.
- Fold the mashed bananas into the butter and egg mixture until fully combined.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Soften the cream cheese in a small bowl and mix until creamy; add a teaspoon of brown sugar for sweetness if desired.
- Spoon a small amount of muffin batter into each muffin cup, add a dollop of cream cheese, then cover with more batter.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack.
Notes
- These muffins are best enjoyed fresh, but can be refrigerated for a few days.
- For a sweeter muffin, increase the brown sugar slightly.
- Add chocolate chips or nuts for added texture and flavor.
