Made for Marsha Muffins

January 20, 2016

raspberryMy mother-in-law loves bananas. I mean really loves bananas. She doesn’t cook any more or even use the microwave and bananas are a quick, easy, healthy option. When I’m at the store, I always grab a bunch and yet it seems like I am always out.

Sunday morning, I realize she has stopped eating bananas and they are piling up. I really need to make something with these today. Banana pancakes? Banana bread? Banana smoothie? I decide to go with Banana muffins.  The last muffins I made were flourless, so this time, I went more traditional.

In addition to the bananas, I had some raspberries and blueberries that needed to be used and I found a stray package of cream cheese leftover from holiday baking. Expiration was March, but I took the opportunity to use it now, I may not have a second chance.


I used 4 bananas, didn’t measure but guessing it was about 2 cups, maybe a little more. I used my KitchenAid stand to  mix together bananas, softened butter and eggs.  I added baking soda and baking powder, mixed then added the flour.  Batter was pretty sticky, but I didn’t want to over flour or over mix (best thing ever..they were fluffy and moist).

I sprayed my muffin paper with oil before filling (thanks for the tip mom).  I filled about 1/3 of the cup with batter then added a small scoop of my cream cheese mix (40z cream cheese softened, 1 tablespoon agave and 1 splash of vanilla extract).  I topped some with blueberries and some with raspberries.  You can mix the fruit in the batter, but I wanted to make some of each.  Then I added a scoop of the banana batter on top of that, securing all the goodness in the middle!

I baked at 325 degrees for about 35-40minutes.  They were pretty big, so I adjusted the heat down and let cook longer.

I made 12 so we could have leftovers, but they were gone before lunch!


Made for Marsha Muffins
Recipe type: Baked Goods
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
These were yummy, can't wait to make again.
  • 4 ripe bananas - smashed
  • 1 stick of unsalted butter - softened
  • 2 eggs
  • 2 teaspoons baking powder
  • 1½ teaspoon baking soda
  • 2½ cups of flour
  • 4 oz cream cheese - softened
  • 1 tablespoon agave (or honey)
  • splash of vanilla extract
  • handful of blueberries
  • handful of raspberries
  1. In a stand mixer, combine bananas, butter and eggs until well mixed.
  2. add baking power and baking soda and mix well.
  3. add flour until combined, do not over mix.
  4. Line a muffin tin with paper cups and spray with oil ( or you can omit the cup and just spray the tin).
  5. Fill cup about ⅓ full with banana batter, then add a small scoop of the cream cheese mixture (combine cream cheese, vanilla and honey until blended). Add raspberries and blueberries if desired and top with more banana batter.
  6. Bake in preheated oven at 325 for 35-40 min or until done.




You Might Also Like