Step 1

Preheat the oven to 350°F. Line two standard muffin tins with 18 paper liners.

Step 2

In a small mixing bowl using a handheld mixer on medium-low speed, beat together the cream cheese, granulated sugar, heavy cream, all-purpose flour, and vanilla extract for 1 minute to make a smooth cream cheese filling. Transfer the cream cheese filling to a piping bag, or zip-top plastic bag with the corner snipped off. Set aside while you prepare the banana muffin batter.

Step 3

In a small bowl, add the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Stir to combine.

Step 4

In a large mixing bowl add the mashed bananas, vegetable oil, vanilla extract, eggs, light brown sugar, and granulated sugar. Using a handheld mixer on low speed, mix the wet ingredients for 30 seconds to 1 minute or until your mixture is fully combined.

Step 5

Add the dry ingredients to the bowl of wet ingredients and mix on low for an additional 1 to 2 minutes. Do not overmix your batter or your muffins will be tough.

Step 6

Fill each muffin liner ¾ full with the banana muffin batter until all 18 liners are filled.

Step 7

Pipe 2 teaspoons of the cream cheese filling into the center of each banana muffin.

Step 8

Bake the banana cream cheese muffins for 20 to 22 minutes or until a toothpick inserted into the banana muffin comes out clean.

Step 9

Allow your muffins to cool in the pan for 5 minutes then transfer them to a wire cooling rack to cool completely before serving.