Gluten-Free Banana Bread Cheesecake Muffins
I am starting November with Gluten-Free Banana Bread Cheesecake Muffin recipe. I find when the weather gets colder, we crave comfort food, and this delicious muffin is most certainly comfort food. This isn’t your average banana bread muffin. This muffin is so much more!
The bananas add sweetness, and the cheesecake layer adds so much moistness and flavour to this muffin. The recipe may sound complicated, but it is super easy to make. The muffin is sweetened with banana and maple syrup, and the cheesecake is flavoured with a hint of fresh lemon juice. Both, the sweet banana and the lemony flavour make this gluten-free muffin super tasty and moist. A nice way to start a chili month of November is with a warm banana bread cheesecake muffin
To make this gluten-free banana bread cheesecake muffin is straight forward. First, you make the banana bread batter using overripe banana, you know, one that no one wants to eat, then only two types of flours, maple syrup, eggs, olive oil, milk and vanilla. Then, fill the muffin cups with half the batter.
For the cheesecake, you cream the cheese with maple syrup, fresh lemon juice, egg and a little flour. Then spoon some in the muffin cups and finish with the remaining batter. Once the muffins start to bake, the cheesecake filling spreads throughout the banana bread. I can’t tell you how delicious these muffins are. They may not look fancy, but honestly, they won’t last very long for you to admire them… haha. I love serving these muffins for brunch because they are extra special. If you are looking for breakfast on the go, these gluten-free muffins are a good choice because they are packed with protein and fiber. The best part, kids love them too! So a healthier muffin choice for everyone. Enjoy 🙂 If this muffin is not for you please check out our selection of healthy gluten-free muffins here ->
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