I was snowed in this weekend (still snowed in actually!), and didn’t have a chance to eat the bananas I had picked up for on-the-go breakfasts. They were looking awfully brown, so I decided to make banana muffins! This was a great recipe because it used up the last of my cream cheese, butter, and of course, bananas.

A quick search through my Google Reader yielded many results, but I don’t have a loaf pan and I didn’t have any whole or buttermilk on hand. I also didn’t have any nuts, so I subbed the cup of nuts in the recipe below with an extra banana.

Adapted from The Sweetest Kitchen
Makes 12-15 muffins

• 1/4 cup + 2 tablespoons unsalted butter, softened
• 4 ounces cream cheese, softened
• 1 cup sugar
• 1 egg
• ~1 cup mashed ripe bananas (2 or 3 bananas)
• 1/4 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

In a large mixing bowl, cream the butter, cream cheese and sugar until light and fluffy.  Add egg, beating well.  Beat in bananas and vanilla.  In a separate bowl, combine the flour, baking powder, baking soda and salt; add to creamed mixture.

Transfer to a muffin tin with liners. Bake at 350F for 22 minutes for regular muffins, or until a toothpick inserted near the center comes out clean.