Step 1

Preheat oven to 325°F. Line cupcake tin with liners.

Step 2

Mash bananas in a bowl, set aside.

Step 3

In a medium bowl, combine almond flour, coconut flour, baking powder, baking soda and salt with a wire whisk. Set aside.

Step 4

In a large bowl cream butter and 1/4 cup of the sugar with an electric mixer.

Step 5

Add eggs, bananas and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.

Step 6

Add flour mixture, then blend at low speed until just combined.

Step 7

Mix the cream cheese and remaining sugar.

Step 8

Pour half the batter into muffin pan then add about 2 teaspoons of cream cheese to the center of each muffin and top with the remaining batter; bake on the center rack for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.