Instructions

1. In a small mixing bowl, whisk together the cream cheese and 1 1/2 tablespoons honey until creamy and smooth. (Using a stand or hand mixer here is helpful.) Place in the refrigerator to chill while making the muffin batter.
2. Preheat oven to 325. Lightly butter a 12-cup muffin tin and 4 cups of an additional muffin tin.
3. In a medium mixing bowl, mix together the flours, baking powder, baking soda, salt, cinnamon, and coconut.
4. In a large mixing bowl, whisk together the eggs, butter, banana, vinegar, and remaining 2 tablespoons of honey. Stir in the dates. Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the carrots and chopped walnuts.
5. Place about 1 slightly heaped tablespoon of batter into each muffin cup. Transfer honey cream cheese to a piping bag. Cut the tip off and pipe a small amount of cream cheese in the middle of each muffin cup, dividing evenly among the 16 muffin cups. Divide the rest of the batter among the muffin cups, gently placing on top of the cream cheese.
6. Bake 27-30 minutes, until a toothpick comes out clean. Allow muffins to cool in the pan for 10 minutes before transferring them to a wire rack to finish cooling. These taste delicious both at room temperature or chilled. Store remaining leftover muffins in an airtight container in the refrigerator.