Banana Carrot Cake Muffins

Ingredients

• 200g bananas (approx. 2 large)
• 150g (3/4 cup) brown sugar
• 2 large eggs
• 60g (1/4 cup) oil
• 60g (1/4 cup) milk
• 60g (1/4 cup) yogurt
• 1 tsp vanilla
• 240g (2 cups) all-purpose flour
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• 1.5 tsp cinnamon
• 1/4 tsp ground ginger
• 85g (3/4 cup) fresh shredded carrot
• 1 block (8oz) soft Philadelphia cream cheese
• 1/2 tsp vanilla

Instructions

1. Add the rest of the wet ingredients (eggs, oil, milk, yogurt, vanilla). Mix well.
2. Add all the dry ingredients (flour, spices, baking powder, baking soda, salt). Fold gently until few streaks of flour remain.
3. Add about 2 tbsp of the muffin batter , then add a tablespoon of the cheesecake filling, then add more muffin batter (make sure the batter fills up to the brim of the muffin tin for tall muffins)
4. Bake in a preheated oven at 220C for 5 mins them being temperature down to 180C and bake for 13-15 mins more (18-20mins total).