I have made three batches of these cheesecake topped carrot banana muffins in the last week. Granted, some were to give away, but still, that may be rather excessive! And yet, I kind of want to make them again. Mostly to see if maybe they’d be even better with the cheesecake portion in the middle instead of on top. (If you try that please let me know!) But also just because they’re that good.
So good, that you definitely need to make them right now. I’ve never made a banana muffin with carrots in it before, so now I sort of feel like I’ve been missing out all these years. Carrots and bananas actually go together, who knew?! And the dollop of cheesecake on top just finishes off the muffin perfectly.
These are actually quite healthy too, if you ignore the cheesecake part that is! The muffins themselves have only half a cup of sugar for 20 muffins, and a third of a cup of oil. And yet they aren’t dry at all, and are perfectly sweet enough with the bananas, carrots and plain yogurt added in. And really, there’s only a tablespoon of cheesecake on each one, so it’s okay. It just adds the perfect finish to these delicious muffins, making them almost like a healthified version of carrot cake – for breakfast! Source: Muffin base adapted from Mel’s Kitchen Cafe.
For the cheesecake topping:
For the muffins
Source: Muffin base adapted from Mel’s Kitchen Cafe.