Carrot Cake Banana Bread Muffins with Cream Cheese
Imagine the warm, comforting essence of banana bread intertwined with the rich, spiced allure of carrot cake, all packed into a delightful muffin form - creating the perfect Carrot Cake Banana Bread Muffins. But wait, there’s more! These aren’t just any muffins; they’re a symphony of taste, with a velvety cream cheese heart that melts in your mouth, offering a surprise burst of bliss with every bite.
Servings: 8 Muffins
Calories: 153.5kcal
Ingredients
Wet:
- 217 g Bananas (mashed)
- 1 Large Brown Egg (Vital Farms)
- 30 ml Fat Free Milk (H-E-B)
- 85 g Plain Nonfat Greek Yogurt (Siggi’s)
- 30 ml Sugar Free Syrup (Mrs. Buttersworths)
- ½ tbsp Vanilla Extract
Dry:
- 60 g All-Purpose Flour (King Arthur)
- 60 g Keto Wheat Flour (King Arthur or sub equal parts AP)
- 28 g Unflavored Protein Powder (Quest)
- ½ tbsp Cinnamon
- 2 tsp Nutmeg
- ½ tsp Baking Soda
- ¼ tsp Baking Powder
- Pinch of Salt
- 50 g Carrot (grated)
Cream Cheese:
- 85 g Reduced Fat Cream Cheese (Philadelphia)
- 1 tsp Vanilla Extract
- 12 g Zero Calorie Sweetener (H-E-B)
- 1-2 tsp Fat Free Milk (H-E-B)
Topping:
- 16 g Walnuts (chopped)
Instructions
- In a large bowl, add in your wet ingredients and whisk until smooth.217 g (1.5 cups) Bananas, 1 Large Brown Egg, 30 ml (2 tbsp) Fat Free Milk, 85 g (6 tbsp) Plain Nonfat Greek Yogurt , 30 ml (2 tbsp) Sugar Free Syrup (Mrs. Buttersworths), 1/2 tbsp (0.5 tbsp) Vanilla Extract
- Add in all of your dry ingredients and carefully fold into wet until all evenly incorporated. I added the carrots in at the end.60 g (0.5 cups) All-Purpose Flour, 60 g (0.5 cups) Keto Wheat Flour, 28 g (0.25 cups) Unflavored Protein Powder, 1/2 tbsp (0.5 tbsp) Cinnamon, 2 tsp Nutmeg, 1/2 tsp (0.5 tsp) Baking Soda, 1/4 tsp (0.25 tsp) Baking Powder, Pinch of Salt, 50 g (0.33 cups) Carrot
- Preheat oven to 350°.
- In a muffin tray, add in liners and use an ice cream scooper to add batter to each cup. I did roughly 78g for each.
- In a small bowl, whisk together the cream cheese ingredients. Add to a small zip lock and cut a hole at the bottom for piping.85 g (3 oz) Reduced Fat Cream Cheese, 1 tsp Vanilla Extract, 12 g (4 tbsp) Zero Calorie Sweetener, 1-2 tsp (1 tsp) Fat Free Milk
- Squeeze out cream cheese to the middle of each muffin. I did roughly 12g each.
- Sprinkle a pinch full of chopped walnuts to the tops of each muffin. Roughly 2g each.16 g (2 tbsp) Walnuts
- Bake for 18-20 mins.
Video Tutorial
Nutrition Information
Carrot Cake Banana Bread Muffins with Cream Cheese
Serving Size
1 Serving
Amount per Serving
Calories
153.5
% Daily Value*
Fat
4.8
g
7
%
Saturated Fat
1.8
g
11
%
Polyunsaturated Fat
1.1
g
Monounsaturated Fat
0.4
g
Cholesterol
34.3
mg
11
%
Sodium
103
mg
4
%
Potassium
154.6
mg
4
%
Carbohydrates
17.2
g
6
%
Fiber
2.3
g
10
%
Sugar
4.6
g
5
%
Protein
11.7
g
23
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.