Banana Cream Cheese Muffins

Instructions

For Filling:

1. Cream together the cream cheese, powdered sugar and cinnamon until smooth. Spoon onto a piece of plastic wrap and roll it into a log by closing the plastic and shaping. Wrap the "log" with foil and freeze for two hours. (If you are as impatient as I am, take it out after an hour- it will just be a little harder to handle.)

For Muffins:

1. Preheat oven to 375 degrees F
2. Lightly grease 12 muffin cups, or line with muffin papers. (Or do what I did, cut squares of parchment and press into muffin wells. They won't stay put until you fill them with batter though.)
3. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.
4. In another bowl, beat together bananas, sugar, egg and oil, and vanilla. Stir the banana mixture into the flour mixture just until moistened.
5. Spoon a dollop of batter into each muffin well- just enough to cover the bottom. Cut the cream cheese log into 12 even pieces and nestle one into each well of batter. Top with remaining batter until it reaches the top.
6. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon of butter until mixture is crumbly. Sprinkle topping over muffins.
7. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.