Gluten Free Banana Cream Cheese Muffins
 
 
Ingredients
  • 16.25 ounces (3 ¼ cup) All-Purpose Gluten Free flour blend
  • 1 ½ tsp. xanthan gum (if your flour blend does not already contain this)
  • 1 tsp. cinnamon
  • 2 tsp. baking soda
  • 2 tsp. salt
  • 4 overripe large bananas (about 18 ounces by weight- will be about 2 cups by volume when mashed)
  • 1 stick butter, melted
  • 14 oz. (2 cups) white sugar
  • 5.25 ounces (¾ cup packed) dark brown sugar
  • 4 large eggs
  • 1 tsp. vanilla extract
  • ⅔ cup warm water
  • For the Cinnamon Swirl:
  • 1 teaspoon cinnamon
  • 1 tablespoon white sugar
  • For the Cream Cheese Filling
  • 4 oz cream cheese, softened
  • ¼ cup granulated sugar
  • Pinch salt
  • 1 large egg
  • ¼ teaspoon vanilla extract
Instructions
  1. Preheat the oven to 350℉. Line two muffin pans with muffin liners.
  2. To make the muffin batter, combine flour blend, xanthan gum,cinnamon, baking soda and salt in a medium bowl. In a large bowl, whisk together bananas and vegetable oil. Whisk in sugars. Add eggs one at a time, then whisk in vanilla and water. Fold dry ingredients into the wet ingredients.
  3. To make the cinnamon swirl, mix together the cinnamon and white in a small bowl.
  4. To make the cream cheese filling, beat the cream cheese, granulated sugar, and salt on low speed with a stand mixer or electric mixer until smooth. Add the egg and vanilla, and mix to combine, scraping down the sides of the bowl if needed.
  5. Fill the muffin liners about halfway with the banana bread batter. Sprinkle the cinnamon sugar on top of each half-filled muffin, then add about a tablespoon of cream cheese filling to each muffin. Add the rest of the batter to the pans.
  6. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool on a wire rack before diving in.
Recipe by Allons-Eat! at https://www.allonseat.com/gluten-free-banana-cream-cheese-muffins/