Description
Soft gluten-free banana oat muffins with a creamy cheesecake center. Moist, naturally sweet, and high-protein bakery-style muffins perfect for breakfast or healthy snacking.
Ingredients
For Muffins:
2 ripe bananas
2 eggs
1 cup rolled oats
1/2 cup Greek yogurt
1 tsp vanilla extract
1 tsp cinnamon
1 tsp baking powder
Pinch of salt
For Cheesecake Filling:
4 oz cream cheese (softened)
1 egg yolk
1 tsp vanilla extract
2 tbsp monk fruit sweetener
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tray.
2.
3. Blend rolled oats into a fine flour texture.
4.
5. In a bowl, mash bananas and mix with eggs, Greek yogurt, vanilla, cinnamon, baking powder, and salt until smooth.
6.
7. In another bowl, beat cream cheese, egg yolk, vanilla, and monk fruit sweetener until creamy.
8.
9. Fill muffin cups halfway with banana batter.
10.
11. Add a small spoon of cheesecake filling in the center.
12.
13. Top with remaining banana batter to cover the filling.
14.
15. Bake for 18–22 minutes or until golden and set in the center.
16.
17. Let muffins cool completely before serving for best cheesecake texture.
Notes
Use very ripe bananas for maximum sweetness.
Do not overfill muffins or cheesecake may overflow.
Chilling after baking gives a stronger cheesecake center.
Store in the fridge for up to 3 days.
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