(This is the base — read below for flavor variations)

In large bowl combine:

1-1/2 cups whole wheat flour (or now I use 1 cup brown rice flour and 1/2 cup of quinoa)
3/4 cup uncooked oatmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda

In a glass measuring cup (or small bowl) I mix:

1/2 cup milk (any kind, I use buttermilk)
1/4 cup canola oil
2 eggs

Beat these all together. Then pour into dry mixture and blend until moistened.

In another medium bowl:

8 oz. cream cheese (regular or Neufchatel)
1-1/2 bananas chopped
1 teaspoon vanilla (or other) flavoring

Add to muffin batter. (I like to not blend it completely so I have “bites” of mostly cream cheese in my muffins — but that’s just me) Spoon into muffin cups. Bake at 350 degrees fahrenheit for 20 minutes.

Makes one dozen.

Flavor Variations:

– add 1 cup shredded cheddar cheese and 6 pieces fried, crumbled bacon to the dry mixture before adding liquids.

– add chopped strawberries or other berries to cream cheese mixture before adding to the batter, can also add unsweetened coconut. I just eyeball these amounts.

– add a heaping spoonful of peanut butter to the cream cheese mixture. (I’ve also discovered macadamia nut butter and almond butter and have used these, plus the chopped nuts).

– use just the base and cover the tops of each muffin with pecan halves before baking (or sometimes I add unsweetened coconut to this version, too).

I find that by starting with this base, it’s hard not to end up with a delicious muffin, no matter what I put in for flavor.

This recipe was contributed by Janet from the Radiant Recovery Community Forum.