Cheesecake-Topped Carrot Banana Muffins

Note: I mixed all the wet ingredients together in a food processor, mostly because I’m lazy and hate grating carrots so it was faster. But also because I have a child that wouldn’t eat the muffins if he saw carrots bits, but gobbles them up if it’s a smooth batter! The wet ingredients could easily just be mixed together in a bowl though if you don’t have or don’t want to use a food processor. The batter would just be a little less smooth with mashed banana and grated carrots rather than a puree. Whatever you prefer would work just fine.

Preheat the oven to 350 F. Prepare two 12-count standard size muffin tins by lightly spraying with non-stick cooking spray or lining with paper liners. Recipe will actually yield 18-20 muffins. Set aside.

In a medium bowl, whip the cream cheese with an electric mixer until smooth and creamy. Add the sugar and the beaten egg and whip again until it is smooth. Set aside.

In a large bowl, combine the flour, baking soda, salt, cinnamon and nutmeg. Set aside. In a food processor, combine the bananas, brown sugar, oil, Greek yogurt, eggs and carrots and mix until smooth and well combined. (Alternately, you can whisk the bananas, sugar, oil, yogurt and eggs together in a bowl until smooth and then stir in the grated carrots.) Pour the banana mixture into the dry ingredients and stir until just combined.

Divide the batter between the muffin cups, filling each 1/2 to 2/3 full. Then place a spoonful of the cheesecake mixture on top of each muffin, about 1 to 1 1/2 tablespoons on each one. Bake the muffins for 24-28 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow them to cool.

These keep well in an airtight container in the refrigerator for 7 days.

Source: Muffin base adapted from Mel’s Kitchen Cafe.