Try our Banana Cream Cheese Muffins for a surprising treat. These cream cheese muffins contain chocolate chips for an extra layer of satisfying sweetness.
What You Need
Original recipe yields 24 servings
2 eggs, divided
1-1/3 cups mashed fully ripe bananas (about 3)
1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1-1/2 cups flour
1-1/2 cups sugar, divided
1 tsp. baking soda
1/2 cup miniature semi-sweet chocolate chips
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup creamy peanut butter
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Let's Make It
Heat oven to 350ºF.
Whisk 1 egg, bananas and mayo in large bowl until blended. Combine flour, 1 cup sugar and baking soda. Add to banana mixture; stir just until moistened. Stir in chocolate chips.
Mix cream cheese, peanut butter, remaining sugar and egg until blended.
Spoon 1 Tbsp. banana mixture into each of 24 muffin pan cups sprayed with cooking spray. Top with cream cheese mixture, adding about 1 Tbsp. cream cheese mixture to each cup. Cover with remaining banana mixture.
Bake 22 to 24 min. or until toothpick inserted in centers comes out clean. Cool muffins in pans 5 min. Remove from pans to wire racks; cool completely.
These deliciously moist muffins can be baked ahead of time. Place cooled muffins in freezer-weight resealable plastic bag. Freeze up to 3 months. Thaw overnight in refrigerator before serving.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 0.9193g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.