Ruth Ann’s Banana Cream Cheese Muffins!
The recipe for these “Banana Cream Cheese Muffins” came by way of my parent’s neighbor, Juanita. She got the recipe from a friend of hers, Ruth Ann. Not only did Juanita provide us the recipe, she baked a batch of the muffins and brought them over with it! I love when that happens! I especially love it when the muffins are this delicious!
The beauty of this recipe is that it is so flexible. You can substitute zucchini for bananas and make them zucchini muffins and you can also make this into banana or zucchini bread. Here is what you will need for these yummy muffins:
2 cups sugar
3 large eggs
1 cup oil
1 tsp. vanilla
1 (8 oz.) pkg. cream cheese, at room temperature
2 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 cups chopped nuts (pecans or walnuts)
3 very ripe bananas, mashed ( to make zucchini muffins substitute 2 cups unpeeled, shredded zucchini)
Preheat oven to 350 degrees.
Beat the sugar, eggs, oil and vanilla together for about 3 minutes. Add in the cream cheese and beat until smooth.
Add in the flour, baking soda, baking powder, salt, and cinnamon. Mix just until combined and dry ingredients are moist.
Add in the nuts and bananas (or zucchini).
Spray a 12 cup muffins pan with nonstick spray or use liners.
This makes 12 large muffins or 18 smaller ones. Bake the larger ones for about 25 minutes. The smaller ones will take about 20 minutes. The baking time will vary according to how full you fill your muffins tins. Test with a pick inserted in the center. It will come out clean when they are done.