I just created these as a handy snack for those of us trying to really keep processed sugar out of our diets. They turned out really well. I wrap them individually and freeze – just grab and go. Enjoy. (if not freezing, keep in fridge).
Cocoa-nana Cream Cheese Swirl Muffins
makes 12 regular sized muffins
3 medium sized ripe bananas
1/3 cup coconut oil or butter, melted and cooled
1/4 cup real maple syrup
2 large eggs
1/2 tsp vanilla
1 cup finely ground almonds (or almond meal or flour)
1/2 cup all-purpose gluten-free flour (I use PC )
1/3 cup dutch-process cocoa powder
1 tsp baking powder
1/4 tsp salt
1/2 cup dark chocolate chips (optional)
Cream Cheese Swirl Mixture:
4 oz cream cheese, softened (1/2 of a regular sized block)
1 tbsp maple syrup
1/2 tsp vanilla
Preheat oven to 350F. Line a 12 cup muffin pan with muffin liners. Set aside.
In food processor pulse bananas until pureed. Add coconut oil or butter, maple syrup, eggs and vanilla. Blend well.
In separate bowl, mix ground almonds, cocoa, flour, baking powder and salt and when combined, add wet ingredient to this dry mixture and combine until well incorporated. Fold in chocolate chips, if using.
Cream Cheese Mixture: Mix up cream cheese, maple syrup and vanilla.
In each muffin cup, place a heaping tablespoon of chocolate batter. Using a small scoop or teaspoon, place about about a tbsp of cream cheese mixtue on top of chocolate batter. Then place another blob of chocolate batter on top of the cream cheese and use a little spatula to spread over cream cheese mixture. (see photos for more insight).
Place into oven and bake for 25-30 minutes. Cool. Serve. Will keep for 3-4 days, covered in fridge. Wrapped individually in plastic wrap and frozen, will keep for 2 weeks.