Preheat oven to 350 degrees Fahrenheit and line 15 medium muffin tins with paper muffin cups.
Mash bananas with a fork in a bowl. Add almond flour, eggs, vanilla extract, and cinnamon. Mix. Add chocolate chips and mix to incorporate.
In a separate bowl, combine cream cheese, sugar and vanilla extract.
Fill muffin tins halfway with banana batter. Add a heaping spoon of cheese mixture to each muffin cup. Add more banana batter to cover the cheese mixture.
Bake in preheated oven for 25 minutes.
Directions
About
Notes:
Store in an airtight container for up to three to four days. The cream cheese filling requires refrigeration for food safety. Freeze individually wrapped or in a container for up to two months. Thaw overnight in the fridge before serving.
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