Ingredients

The following ingredients have 4 Servings
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/4 teaspoon salt
  • 2 overripe bananas
  • 2 large eggs
  • 7 tablespoons sour milk (or add 1 teaspoon vinegar to the milk to sour it)
  • 1 teaspoon baking soda
  • 2 cups all purpose flour
  • 1/2 cup chopped nuts (optional)
  • 4 ounces cream cheese (room temperature)
  • 3 tablespoons granulated sugar

Instruction

  • Preheat oven to 350°F. Line muffin pans with paper baking cups.
  • Stir oil and sugar with wooden spoon or spatula. Set aside.
  • Add bananas, eggs, milk, vinegar, baking soda, and salt to a blender jar and blend until smooth.
  • Pour half the banana mixture into the oil mixture with 1 cup of flour. Stir until just incorporated, then add the remaining banana mixture and flour. Stir until just incorporated. Stir in nuts, if using.
  • Make the cream cheese filling: stir (or use a hand mixer) together cream cheese and sugar until smooth.
  • Fill muffin cups with about 2 tablespoons of muffin batter. Add about 1/2 teaspoon of cream cheese to the center of each muffin, then top with another 1 tablespoon of batter. Sprinkle with chopped nuts on top, if desired.
  • Bake for 14-18 minutes until a toothpick comes out clean from the side of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
  • Store in an airtight container for up to 3 days or freeze for up to one month.