Banana muffins are a snack-time favourite. An easy banana bread featuring PHILADELPHIA Cream Cheese and ripe bananas, this recipe is sure to become your go-to recipe.
What do I need ?
Original recipe yields 22 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups flour
2 tsp. Magic Baking Powder
1 tsp. baking soda
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup Kraft Peanut Butter
1 cup sugar
1 cup mashed fully ripe bananas (about 3)
1 tsp. vanilla
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How do I make it ?
Heat oven to 350°F.
Combine flour, baking powder and baking soda. Beat cream cheese, peanut butter and sugar in large bowl with mixer until blended. Add bananas, eggs and vanilla; mix well. Add flour mixture; mix just until moistened.
Spoon into 22 paper-lined muffin cups.
Bake 25 min. or until toothpick inserted in centres comes out clean. Cool 5 min. Remove from pans to wire racks; cool.
Kraft Kitchen Tips!
How to Soften the Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 15 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
How to Store Any Leftover Muffins
Store leftover muffins in airtight container in refrigerator up to 1 week before serving.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 2.5 g
Cholesterol 30 mg
Sodium 160 mg
Carbohydrate 21 g
Fibre 1 g
Sugars 11 g
Protein 3 g
22 servings, 1 muffin (50 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.