Preheat your oven to 350°F (175°C) and line a muffin tin with liners or grease it lightly.
In a medium bowl, beat the room temperature cream cheese with 3 tablespoons of granulated sugar until creamy and smooth. Set aside.
In a large bowl, mash the 2 overripe bananas with a fork until smooth. You can leave some small chunks for added texture if desired.
To the mashed bananas, add ½ cup of vegetable oil, 2 large eggs, and 7 tablespoons of sour milk. Whisk until well combined.
In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ¼ teaspoon of salt.
Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix!
Spoon the cream cheese mixture into the batter and swirl it gently to create a marbled effect.
Divide the batter evenly among the muffin cups, filling each about ¾ full. If desired, sprinkle the tops with chopped nuts.
Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
