Banana Cream Breakfast Muffins
1/4 Cup Buttermilk
1/2 Stick softened Butter (or ¼ cup GF oil)
3 Large Ripe Bananas
1/4 Cup ground Chia Seeds
1/2 Cup chopped Pecans (optional)
1 Cup Gluten Free All-Purpose Flour ( I used Better Batter)
1 Cup Gluten Free finely ground Almond Flour
1 Tablespoon GF Baking powder
1/2Teaspoon Baking Soda
1 Cup Brown Sugar or Pyure Stevia Sweetener ( I used the sweetener)
1 Ripe Banana
8 oz. plane Cream Cheese
2 Tablespoons White granulated Sugar
Preheat oven to 325*F.
In large mixing bowl mix together, buttermilk, eggs, butter, bananas and ground chia seeds. Using electric mixer on high, blend together until there are no lumps left from the bananas. Then add the flours, baking powder, baking soda, sugar and nuts (if you use them). Fold in flour mixture, then blend well with electric mixer until all ingredients are smooth. Don’t over mix. Let batter set while you make the filling.
In medium size bowl mash peeled banana and cream cheese together with fork or pastry creamer. Add sugar and stir until smooth. Fill a piping bag with cream cheese mixture. You don’t have to use a decorator tip, but if you do use a large one. Close the end and set aside, until you get the muffin cups filled.
Line a muffin pan with liners and fill each with batter (about ¼ cup each ) I like to use a triggered ice cream scoop to do this. Then insert the tip of the piping bag into the center of each muffin and squeeze filling into the batter. ( I insert the tip about ½ way down into the batter) Pulling back and lifting the bag as the filling comes out of the top. I like to swirl it around a bit on top of batter also. Do the same to each muffin until they are all filled. Bake for 25-30 minutes or until muffins are brown on top and firm to the touch. When done remove from oven and let cool. This will make about 12-15 cupcake size muffins. Enjoy!
Note: You may have air holes form in the center of muffins as they cool. If that happens, just make more banana cream and fill each with the creamy filing!