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Super Moist Banana Cheesecake Muffins Recipe With Fresh Blueberries (30 Minutes) by Elisa Schmitz

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Super Moist Banana Cheesecake Muffins Recipe With Fresh Blueberries (30 Minutes)

At 30Seconds, we love banana bread – the moister, the better. We also love cheesecake – the creamier, the better. I recently discovered that when you put the two together, absolute magic happens.

This moist banana cheesecake muffins recipe combines delicious banana bread with creamy cheesecake to create super moist muffins! Along with a whole bunch of ripe bananas, the fresh blueberries add extra moisture, color and nutrition (check out the health benefits of blueberries and the health benefits of bananas).

We love the creamy sweet mascarpone cheese, along with cream cheese, that creates the cheesecake texture in these sweet treats. Whether you start your day with this muffin for breakfast or end your day with this cheesecake for dessert, if you like the taste of bananas, blueberries and cheesecake, then you will love these marvelous muffins.

This easy banana cheesecake muffin recipe is made of simple ingredients. Here's what you need to gather: mascarpone cheese, cream cheese, ripe bananas, brown sugar, eggs, milk, vanilla extract, flour, baking powder, baking soda, cinnamon, salt and fresh blueberries. The chopped walnuts are optional. You combine the ingredients then bake them up into incredibly moist, delicious muffins that taste like banana cheesecake!

These fresh blueberry banana cream cheese muffins are great for grab-and-go breakfasts, as part of Sunday brunch or as an energizing snack throughout the day. For a more decadent treat, serve them for dessert with homemade whipped cream on top. Wow!

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Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 to 20 minutes (ovens vary)
Total Time: 30 to 35 minutes
Servings: 24

Ingredients

8 ounces mascarpone cheese, at room temperature
4 ounces cream cheese, at room temperature
5 medium very ripe bananas, mashed
1 cup brown sugar
2 eggs
1/2 cup milk
1 1/2 teaspoons vanilla extract
2 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/3 teaspoon salt
1 cup fresh blueberries
1/2 cup chopped walnuts, optional

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Recipe Notes

If you'd like these muffins to be gluten-free, use gluten-free flour.

I used mascarpone cheese and cream cheese softened at room temperature so they would blend easily.

Be sure to use very ripe (even overripe) bananas. The riper they are, the sweeter they are (and the better the muffins will be).

I used almond milk, but you can use your milk of choice.

I added a half cup of chopped walnuts, but those are optional.

Keep leftover muffins in an airtight container in the refrigerator.

Here's how to make it:

To a large mixing bowl, add the softened mascarpone cheese and cream cheese. Mix well to thoroughly combine.
Add the mashed bananas and stir to incorporate.
Add the brown sugar, eggs, milk and vanilla extract to the mixture. Mix until thoroughly combined.
To another mixing bowl, add the flour, baking powder, baking soda, cinnamon and salt. Mix until blended.
Add the dry ingredients to the wet ingredients and stir until mixture is just combined. Do not over-mix.
Fold in the blueberries until just combined. Fold in the walnuts, if using.
Fill greased or lined muffin tins until nearly full with batter.
Bake in a preheated 350-degree F oven for about 15 to 20 minutes or until golden brown.
Allow muffins to cool for a few moments before serving.

Nutrition Facts Per Serving

Calories: 126

Total Fat: 3.1g

Saturated Fat: 1.5g

Cholesterol: 38mg

Sodium: 392mg

Total Carbohydrate: 19.7g

Dietary Fiber: 1.1g

Total Sugars: 7.8g

Protein: 4.9g

Vitamin D: 3mcg

Calcium: 69mg

Iron: 1mg

Potassium: 191mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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