Cream Cheese Banana Chocolate Chip Muffins
Adding cream cheese to just about anything makes it better. Chocolate Chip Banana Muffins are no exception.
This recipe is actually based on one of my very, all-time favorite existing recipes on Something Swanky– this Banana Crumble Cake, which is seriously moist and fluffy and satisfies every sweet and crunchy, soft and carb-y craving known to man… in my humble opinion ;)
I could seriously eat that cake for breakfast, lunch, and dinner.
So I made it a muffin. Because if we call it a muffin… that makes it a breakfast food, right?
These muffins, true to the cake recipe they’re based on, are incredible. The cream cheese makes them forever fluffy, never dry, and utterly satisfying. You will LOVE these. I promise!
This recipe is actually based on one of my very, all-time favorite existing recipes on Something Swanky-- this Banana Crumble Cake, which is seriously moist and fluffy and satisfies every sweet and crunchy, soft and carb-y craving known to man.
¾ cup butter, softened
8 oz cream cheese, softened
3 medium bananas, mashed
1 tsp vanilla
2 cups sugar
3 cups flour
½ tsp baking powder
½ tsp salt
½ tsp baking soda
1 1/2 cups miniature chocolate chips
Preheat oven to 350ºF. Line 2 dozen muffin tin cups with paper liners. Lightly mist with nonstick cooking spray.
Cream together the butter, cream cheese, bananas, vanilla and sugar. Add the eggs one at a time, mixing in between.
Add the flour, baking powder, salt, and baking soda until batter forms. Fold in chocolate chips.
Fill muffin tin cups about 3/4 of the way full (you may not get a full 2 dozen muffins). Bake for 20 minutes, toothpick inserted should come out clean.
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