1 pkg. (8 oz) Cream Cheese or Neufchatel, softened
1 cup sugar (or 1/4 cup Agave Nectar)
1/4 cup (1/2 stick) butter or margarine, softened
1 cup mashed ripe banana (about 3 medium bananas)
2-1/4 cups flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
2 tbsp. flaxseed meal
1 cup chopped walnuts (optional)
Preheat oven to 350F. Beat cream cheese, sugar and butter in large bowl with electric mixer on medium speed until well blended. Add banana and eggs; mix well.
Add combined dry ingredients, gradually; mix until moistened. Stir in walnuts, if using. Pour into greased and floured or paper cups in muffin trays.
Bake 25 to 35 min, or until toothpick inserted in center comes out clean (mine took about 30 min). Cool 5 min; remove from trays; cool completely on wire rack. Makes about 18 to 20 muffins. Serve and enjoy!
*If you prefer to make a loaf of banana bread, bake 1 hour and 10 min in a 9x5-inch loaf pan.