An Oldie but a Goodie with a Twist!
These incredibly moist einkorn banana nut muffins have a luscious cream cheese layer that resembles a perfect blend of wholesome nutrition and satisfaction. The surprise cream cheese center is my little secret for taking these from ordinary to extraordinary!
Why I choose einkorn flour to bake with
Is a great option for people with gluten sensitivities. The gluten index is much lower than modern wheat and has never been hybridized.
Healthy ingredients for these muffins
Einkorn Flour. This ancient grain also has many vitamins and minerals, making this indulgent dessert healthy!
Ripe Bananas. Your bananas do not need to be overly brown. In fact, that might be too ripe. Bananas with small brown spots are perfect. They are soft enough to break down to a paste and distribute evenly in the batter without having a pungent overly ripe taste.
Coconut Sugar. I love using coconut sugar! I try to use it as much as I can when baking. Coconut sugar has a glycemic index of 35 compared to white sugar’s 60, which helps you keep a steady blood sugar level without a spike. Coconut sugars molasses-like profile helps keep the muffins more moist than cane sugar and contains minerals.
Vanilla Paste. Can I please introduce you to vanilla paste if you don’t already use it. Vanilla paste contains vanilla bean specks that provide more intense, complex flavor than standard extract. You are getting true vanilla flavor here. Well worth the money spent on it!
Quality Walnuts. Avoid dark walnut meat and aim for light colored. If you want to boost the flavor even more – lightly toast and cool before adding to the banana muffin batter.
Cream Cheese. I can’t stress the importance of room temperature ingredients when baking enough. Room temperature eggs and dairy create better emulsions with fats, resulting in lighter, fluffier muffins and allowing leavening agents to work more effectively.
Remove eggs and dairy from the refrigerator 30-60 minutes before baking, or quick-warm eggs in lukewarm water for 5 minutes. Some microwaves have a soften setting for cream cheese.
Visual instructions
Full written instructions are in the recipe card below
- Combine dry ingredients and mix well, set aside
- Mash bananas with fork until paste-like consistency forms
- Add eggs, sugar, melted butter, milk, and vanilla to mashed bananas
- Mix wet ingredients with dry ingredients until just combined
- Fold in chopped walnuts if using
- Using hand mixer, combine cream cheese filling ingredients until smooth
- Fill each muffin cup ½ full with banana batter. Add 1 tbsp cream cheese filling to center of each muffin. Top with remaining banana batter
- Sprinkle reserved walnuts on top
Why use a two-temperature baking method?
- Starting at 425°F creates immediate steam that lifts the batter upward, forming the signature bakery-style dome
- The intense heat causes the leavening agents (baking soda and powder) to activate quickly, creating maximum lift in the first few minutes
- Moisture in the batter converts to steam rapidly at high heat, pushing the batter up before the structure sets
- The reduction to 350°F allows the interior to cook through gently without over-browning the tops
Storage tips
These muffins can be kept on the counter in a container for up to 3 days. These muffins tend to become more moist the day after. If you choose to freeze them, use them after 2 months.
These einkorn banana nut muffins with cream cheese filling prove that you can have your comfort food and eat it too! I’m confident you are going to love this twist on a beloved classic. Enjoyed many ways — breakfast treats, afternoon snacks, or even dessert.
More Einkorn Recipes To Try…
Einkorn Banana Nut Cream Cheese Muffins
Description
These aren't your ordinary banana nut muffins! Made with wholesome einkorn flour and perfectly ripe bananas, you'll discover a surprise layer of creamy, tangy cream cheese filling that adds pure satisfaction to every bite. The ancient grain brings a delightful nutty flavor while crunchy walnuts provide the perfect texture contrast. Perfect for breakfast, afternoon treats, or whenever you crave comfort food with a delicious twist!
Ingredients
Dry Ingredients
Wet Ingredients
Cream Cheese Filling
Instructions
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Preheat the oven to 425°F.
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Combine all the dry ingredients and mix. Set aside.
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Mash bananas with a fork until you form a paste,
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Add eggs, sugar, melted butter, milk and vanilla to the bananas.
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Mix all the wet ingredients with the dry ingredients.
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Add the chopped walnuts if using.
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With a hand mixer, combine all the ingredients for the cream cheese filling and mix until smooth.
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Line muffin pan with wrappers.
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Fill each section ½ full with banana muffin batter.
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Pour about 1 tbsp of cream cheese filling.
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Top with more banana muffin batter.
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Top with more walnuts.
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Bake for 5 mins.
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Lower oven temperature to 350°F and bake for 14 mins.
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Remove from the oven and allow to cool.
