As we gear up for Fall and hunting season, these Cream Cheese Stuffed Banana Carrot Muffins are the perfect little treat to bake for snacking anytime! They are made with wholesome ingredients, are refined sugar free and can be made gluten free or with regular flour.

a banana muffin stuffed with cream cheese with pecans on top

I have been over flowing with carrots from my garden, and what better way to enjoy them than baked into a delicious muffin! These Banana Carrot Muffins stuffed with cream cheese are soft, perfectly sweetened and give you a little taste of Fall.

These muffins start with a simple batter, fully sweetened with maple syrup. You add in ripe banana and tons of freshly grated carrots, followed by warm spices like cinnamon and nutmeg. Spoon the batter into muffin tins, then fill with a super simple cream cheese filling. The muffins bake up beautifully soft, and that cream cheese centre is the perfect addition!

If you are looking for easy snacks for kids, homemade snacks for hunting or camping, or just a little afternoon treat to enjoy with coffee these muffins are it. They freeze well and are a great way to get some fruits and veggies into your kids!

a carrot and banana muffin broken in half filled with cream cheese

Tips for Making Perfect Cream Cheese Stuffed Banana Carrot Muffins

Always make sure that you do not over mix batter when making muffins. To keep them soft and fluffy you want to just mix the batter until no dry spots are left. Over mixing can create air pockets and make a less tender muffin.
When filling with the cream cheese, be sure to stick the piping bag deep into the muffin. This ensures you get that cream cheese filling deep into the muffin.
After the muffins have baked, allow the to cool for at least 15-20 minutes before removing from the pan. This will allow them to pop out of the muffin tin easily and prevent them from breaking.

Cream Cheese Stuffed Banana Carrot Muffin Ingredients

Banana– You want nice ripe banana for ideal sweetness.

Carrots– Full sized not mini carrots.

Butter– Salted or unsalted works.

Maple Syrup– This is the sweetener in these muffins to keep them refined sugar free and add delicious flavor.

Eggs– You want room temperature.

Sour Cream– This can be substituted with plain greek yogurt if you like.

Flour- All purpose OR Bobs Red Mill 1 to 1 Gluten free flour works.

Baking Powder & Soda- You want the combination of both of these for rice in the muffins.

Spices– Cinnamon and nutmeg together give those classic warm spices you’d find in carrot cake or banana bread.

Cream Cheese– Brick style, not spreadable.

The Steps

Preheat your oven to 425F.
Start by adding the bananas to a large bowl, and mashing them with a fork.
Next, add in the melted butter, eggs, maple syrup, vanilla and sour cream. Whisk until combined.
Then, add in the shredded carrots and stir. In a separate small bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
Add the flour mixture into the wet mixture and gently fold the batter together just until there are no dry spots of flour left.
Set that aside, while you make the cream cheese filling by mixing together the cream cheese and maple syrup until smooth. You can use an electric mixer, or a wooden spoon.
Finally, scoop the muffin batter into a greased muffin tin (filling about 14 muffin cups).
Take the cream cheese mixture and add it to a piping bag with a round tip or to a large zip loc bag with the corner cut.
Place the icing bag tip about half way down into the muffin and squeeze the filling out while slowly lifting your hand until you have a little round dollop on top.
Repeat this step until all of the muffins are filled. Optional: sprinkle some chopped pecans or walnuts on top.
Bake the muffins for 8 minutes, then reduce the heat to 350F and bake for another 12-15 minutes.
Allow the muffins to cool for 10-20 minutes before removing from the pan and enjoying.

a muffin tin full of unbaked muffins stuffed with cream cheese

If you give this recipe a try, leave a comment or a review below!

Looking for more tasty, nourishing snacks to bake?

https://cmbarndominium.com/healthy-peanut-butter-cookie-bars/

https://cmbarndominium.com/the-best-easy-healthy-morning-glory-bars/

https://cmbarndominium.com/healthy-peanut-butter-banana-breakfast-cookies/


			
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Cream Cheese Stuffed Banana Carrot Muffins



				
				Yield: 
				14 muffins
			
	
						
				Prep Time: 
				25 minutes 
			
					
				Cook Time: 
				25 minutes 
			
					
				Total Time: 
				50 minutes 
			
			

		
			Soft and tender muffins full of sweet banana, shredded carrot, warm spices and a silky cream cheese filling.
		
		
	
	
		
	
			

				
		Ingredients

											
									
						2 ripe bananas					
									
						1/2 cup melted butter					
									
						2 eggs room temp					
									
						2/3 cup maple syrup					
									
						1/3 cup sour cream 					
									
						1 tsp vanilla					
									
						1 cup shredded carrots					
									
						2 cups all purpose flour OR Bobs Red Mill 1 to 1 gluten free flour					
									
						1 1/2 tsp baking powder					
									
						1/2 tsp baking soda					
									
						1 tsp cinnamon 					
									
						1/4 tsp nutmeg					
									
						pinch of salt					
							
												For the Filling
						
									
						1 brick of cream cheese					
									
						3 tbsp maple syrup					
							
			
		
		
		Instructions
		Preheat your oven to 425F. 
Start by adding the bananas to a large bowl, and mashing them with a fork. 
Next, add in the melted butter, eggs, maple syrup, vanilla and sour cream. Whisk until combined. 
Then, add in the shredded carrots and stir. 
In a separate small bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. 
Add the flour mixture into the wet mixture and gently fold the batter together just until there are no dry spots of flour left. 
Set that aside, while you make the cream cheese filling by mixing together the cream cheese and maple syrup until smooth. You can use an electric mixer, or a wooden spoon. 
Finally, scoop the muffin batter into a greased muffin tin (filling about 14 muffin cups).
Take the cream cheese mixture and add it to a piping bag with a round tip or to a large zip loc bag with the corner cut. 
Place the icing bag tip about half way down into the muffin and squeeze the filling out while slowly lifting your hand until you have a little round dollop on top. 
Repeat this step until all of the muffins are filled. Optional: sprinkle some chopped pecans or walnuts on top. 
Bake the muffins for 8 minutes, then reduce the heat to 350F and bake for another 12-15 minutes.
Allow the muffins to cool for 10-20 minutes before removing from the pan and enjoying.
	
	
		Notes
		
			
* If you would like to double this recipe you absolutely can. 
* These muffins will store in an air tight container in the fridge for about 5 days or can be stored in the freezer for up to 2 months. 
* Feel free to add in any chopped nuts or raisins to the batter if you like. 

		
	
	
		
	

		
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			© morganmckay
	
	

		
					Category: Sweet Treats

Cream Cheese Stuffed Banana Carrot Muffins (GF or Regular)

Tips for Making Perfect Cream Cheese Stuffed Banana Carrot Muffins

Cream Cheese Stuffed Banana Carrot Muffin Ingredients

The Steps