Do you ever find yourself wishing that it was acceptable to eat cake for breakfast? I often do and to be honest every once in a while I actually do indulge, although I try to keep that dirty little secret between me and my slice of cake. Over the weekend I was thinking about one of my favorite cakes, hummingbird cake and how it would be so wonderful if this could somehow be breakfast. After thinking it over I came up with the idea for these Hummingbird Muffins Stuffed with Cinnamon Cream Cheese.
If you think about it, hummingbird cake is so close to being acceptable for breakfast. It has bananas, pineapple, pecans, cream cheese…see it’s practically a balanced breakfast! Let’s just pretend that there isn’t butter added to the cream cheese, and oil to moisten the cake.
Well, I was determined that I was going to have my hummingbird cake for breakfast so I started messing around with a couple of muffin recipes until I was able to create a healthy hummingbird muffin. I used a combination of all purpose and whole wheat pastry flour to make sure there were whole grains included. I cut way back on the amount of sugar. I figured since I was using ripe bananas they would add a lot of natural sweetness on their own. Then for the biggest change, I eliminated all of the oil from the recipe. I replaced it all with plain non fat Greek yogurt. Now not only were the muffins almost fat free, but they also had some extra protein. I kept the familiar flavors of the hummingbird cake all the same. Pineapple, bananas, cinnamon, pecans, and a little coconut, without these then it just can’t be considered hummingbird!
I could have just left the muffins alone, but what do we all crave with our hummingbird cake, the cream cheese frosting of course! Instead of frosting these muffins and have them be confused for cupcakes, I decided to hide the cream cheese in the middle of the muffin. The cream cheese filling consisted of light cream cheese, powdered sugar, and cinnamon. To assemble these sneaky little “cake” for breakfast muffins I scooped 1 1/2 tablespoons of the batter into each muffin cup, then spooned a teaspoon of the cinnamon cream cheese on top of the batter. I then topped each one with another 1 1/2 tablespoons of the muffin batter. I popped them in the oven for about 15 minutes until they were golden on top and the toothpick came out clean. After they cooled on the wire rack I cut one in half and dived in. They were everything I had hoped for. Moist, perfectly sweet, and full of all the flavors of hummingbird cake. I think my favorite part was that warm cinnamon cream cheese filling. The way it melted into the muffin was just perfect! If you’re like me and occasionally get the craving for cake for breakfast, but don’t want the guilt of starting your day off with all the calories and fat, then try making these Hummingbird Muffins Stuffed with Cinnamon Cream Cheese, they will definitely fulfill your craving!