Hummingbird Muffins Stuffed with Cinnamon Cream Cheese

For the muffins:

Preheat oven to 400 F and line a standard size muffin tin with 12 liners. Spray the muffin liners with cooking spray.

In a large bowl whisk together the flours, baking powder, baking soda, salt, cinnamon, nutmeg, sugar, coconut, and pecans.

In a separate bowl whisk together the mashed bananas, egg whites, yogurt, milk, vanilla, and pineapple. Pour the wet ingredients into the dry and stir just until combined.

For the cinnamon cream cheese:

In a small bowl whisk together the softened cream cheese, powdered sugar, and cinnamon until it is smooth and combined.

To assemble the muffins:

Scoop 1 1/2 tablespoons of the muffin batter into the bottom of each muffin cup. On top of the batter add a teaspoon of the cinnamon cream cheese. Add another 1 1/2 tablespoons of muffin batter onto the top of that, and smooth the top.

Place the pan of muffins on the middle rack of the oven and bake at 400 F for 14-16 minutes or until the muffins are golden on top and a toothpick inserted in the middle comes out clean. Remove pan from oven and set it on a rack to cool for a minute or two. Then move the muffins to a wire rack to cool.

Muffins are best served the same day, but may be stored in an airtight container for a couple days.

Notes: Because there in no oil or butter in the muffins they tend to stick to the muffin cup liners. Spray the muffin cups with cooking spray to help prevent this or just bake them in the sprayed muffin tin without the muffin cup liners.