Hummingbird Muffins Stuffed With Cinnamon Cream Che

Name: Hummingbird Muffins Stuffed With Cinnamon Cream Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MUFFIN BATTER:; 1 cup Whole Wheat Pastry Flour; 3/4 cups All-purpose Flour; 2 teaspoons Baking Powder; 1/4 teaspoons Baking Soda; 1/2 teaspoons Kosher Salt; 1 teaspoon Cinnamon; 1/4 teaspoons Nutmeg; 1/2 cups Brown Sugar; 1/4 cups Unsweetened Shredded Coconut; 1/4 cups Toasted Pecans, Chopped; 2 Ripe Bananas, Peeled And Mashed; 2 Egg Whites; 1/2 cups Plain, Non-fat Greek Yogurt; 1/4 cups Non-fat Milk; 1 teaspoon Vanilla Extract; 1/2 cups Fresh Or Canned Pineapple, Diced; FOR THE CINNAMON CREAM CHEESE; 3 ounces, weight Light Cream Cheese, Room Temperature; 3 Tablespoons Powdered Sugar; 1/4 teaspoons Cinnamon

Servings: persons

FOR THE MUFFIN BATTER:
1 cup Whole Wheat Pastry Flour
3/4 cups All-purpose Flour
2 teaspoons Baking Powder
1/4 teaspoons Baking Soda
1/2 teaspoons Kosher Salt
1 teaspoon Cinnamon
1/4 teaspoons Nutmeg
1/2 cups Brown Sugar
1/4 cups Unsweetened Shredded Coconut
1/4 cups Toasted Pecans, Chopped
2 Ripe Bananas, Peeled And Mashed
2 Egg Whites
1/2 cups Plain, Non-fat Greek Yogurt
1/4 cups Non-fat Milk
1 teaspoon Vanilla Extract
1/2 cups Fresh Or Canned Pineapple, Diced
FOR THE CINNAMON CREAM CHEESE
3 ounces, weight Light Cream Cheese, Room Temperature
3 Tablespoons Powdered Sugar
1/4 teaspoons Cinnamon

1
For the muffins:
2
Preheat oven to 400 F and line a standard size muffin tin with 12 liners. Spray the muffin liners with cooking spray.
3
In a large bowl whisk together the flours, baking powder, baking soda, salt, cinnamon, nutmeg, sugar, coconut, and pecans.
4
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.
5
For the cinnamon cream cheese:
6
In a small bowl whisk together the softened cream cheese, powdered sugar, and cinnamon until it is smooth and combined.
7
To assemble the muffins:
8
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.
9
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.
10
Muffins are best served the same day, but may be stored in an airtight container for a couple days.
11
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.

638

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE MUFFIN BATTER:, 1 cup Whole Wheat Pastry Flour, 3/4 cups All-purpose Flour, 2 teaspoons Baking Powder, and more.

Yes, Hummingbird Muffins Stuffed With Cinnamon Cream Cheese falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hummingbird Muffins Stuffed With Cinnamon Cream Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions