Indulge in the delightful fusion of banana bread and cheesecake with our Banana Chocolate Chip Cheesecake Muffins. These muffins are a perfect testament to the timeless appeal of banana desserts, now reimagined in a mini, moreish form. With a luscious cheesecake swirl, each muffin is a bite-sized piece of heaven, made even more special by being gluten-free, dairy-free, and free from refined sugars.
Why You’ll Love This:
Banana desserts have a charm that transcends seasons, and these muffins are no exception. They are perfect for anyone looking for a healthier alternative without compromising on taste. The combination of ripe bananas, chocolate chips, and creamy cheesecake filling will satisfy your sweet cravings, while the wholesome ingredients ensure you’re treating your body kindly.
Perfect Occasion:
These muffins are an excellent choice for breakfast, brunch, or as a delightful snack any time of the day. They’re also a great addition to lunchboxes, bake sales, or as a thoughtful homemade gift for friends and family. Their universal appeal makes them a hit in any setting, any time of the year.
Decoration Tips:
Once cooled, drizzle the muffins with a light glaze made from dairy-free cream cheese and sugar-free powdered sweetener for an extra touch of elegance. A sprinkle of mini chocolate chips or a thin slice of banana on top before baking can add to their visual appeal.
Ingredients:
Muffin Batter:
- 2 Ripe Bananas
- 2 Eggs, Room Temperature
- 1 Tbsp Milk of Choice
- 2 Tbsp Butter, Melted (or DF Alternative)
- 1/4 Cup Maple Syrup
- 1 Tsp Vanilla Extract
- 1 1/4 Cups Almond Flour
- 3/4 Cup Oat Flour
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tsp Cinnamon
- 1/4 Tsp Salt
- 1/4 Cup Chocolate Chips
Cheesecake Filling:
- 6 Oz Cream Cheese, Softened (or DF Alternative)
- 1 Egg, Room Temperature
- 3 Tbsp Granulated Sugar Substitute
- 1 Tsp Vanilla Extract
Instructions:
- Preheat the oven to 350°F (175°C). Line a muffin tin with liners.
- In a large bowl, mash bananas. Whisk in eggs, milk, melted butter, maple syrup, and vanilla until smooth.
- Add almond flour, oat flour, baking powder, baking soda, cinnamon, and salt. Gently fold in chocolate chips.
- For the cheesecake filling, beat cream cheese, egg, sugar substitute, and vanilla until smooth.
- Fill each muffin cup halfway with batter, add 1 tbsp of cheesecake filling, then cover with more batter until 3/4 full.
- Bake for 18-23 minutes. Cool in the pan for 10 minutes, then transfer to wire racks to cool completely.
Enjoy these Banana Chocolate Chip Cheesecake Muffins, a delightful blend of classic flavors in a health-conscious package!
Enjoy!
