Cheesecake Stuffed Chocolate Chunk Banana Bread Muffins

It’s a mouthful, right? It’s worth it - these bad boys are awesome!

INGREDIENTS

8 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 egg
2 tsp vanilla extract
4 medium ripe bananas, mashed (about 1 1/4 cup mashed)
1/4 cup salted butter, melted
1/4 cup honey
2 eggs
2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp kosher salt
1 cup semi-sweet or dark chocolate chunks 

DIRECTIONS

• Preheat the oven to 350 degrees F. Line 16 muffin tins with paper liners.

• To make the cheesecake batter. In a medium bowl, beat together the cream cheese, sugar, egg, and vanilla until smooth and combined. 

• To make the muffin batter. In a large mixing bowl, stir together the mashed bananas, butter, honey, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate chunks.

• Divide 1/2 the batter among the prepared pan. Spoon about 1 tablespoon cheesecake batter into each muffin. Cover the cheesecake batter with the remaining banana bread batter. It's OK if some of the cheesecake is not fully covered. Transfer to the oven bake for 25 minutes or until a toothpick inserted into the center comes out clean. Eat warm or at room temp. Muffins with keep in an airtight container, at room temp for up to 3 days.