# What You'll Need:
→ Banana Muffin Batter
01 - 1½ cups all-purpose flour
02 - 1 teaspoon baking soda
03 - ½ teaspoon baking powder
04 - ¼ teaspoon salt
05 - ½ teaspoon ground cinnamon
06 - ½ cup granulated sugar
07 - ¼ cup light brown sugar, packed
08 - ½ cup unsalted butter, melted and cooled
09 - 2 large eggs, at room temperature
10 - 3 ripe bananas, mashed (approximately 1 cup)
11 - 1 teaspoon pure vanilla extract
→ Caramel Cream Cheese Swirl
12 - 8 ounces cream cheese, softened
13 - ¼ cup granulated sugar
14 - 1 large egg yolk
15 - 1 teaspoon pure vanilla extract
16 - ¼ cup caramel sauce, plus additional for drizzling
# How to Make:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or apply light coating of cooking spray.
02 - In a medium mixing bowl, whisk together flour, baking soda, baking powder, salt, and ground cinnamon until evenly distributed.
03 - In a large mixing bowl, whisk together granulated sugar, brown sugar, melted butter, eggs, mashed bananas, and vanilla extract until thoroughly combined.
04 - Fold dry ingredient mixture into wet mixture using a spatula until just combined, being careful not to overmix the batter.
05 - In a separate bowl, beat softened cream cheese, sugar, egg yolk, and vanilla extract until smooth. Gently fold caramel sauce into cream cheese mixture.
06 - Distribute banana batter evenly among muffin cups, filling each approximately two-thirds full. Top each with a heaping tablespoon of caramel cream cheese mixture. Using a toothpick or knife, gently swirl the filling to create a marbled effect.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with minimal moist crumbs.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire cooling rack. Drizzle with additional caramel sauce if desired. Serve warm or at room temperature.
