Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat the oven to 320°F and line a 12-cup muffin tin with paper liners.
Beat cream cheese and sugar until smooth and no lumps remain.
Add butter and warm milk, mixing until combined and silky.
Stir in egg yolks one at a time until incorporated.
Fold in flour and salt until just combined, then add mashed bananas or applesauce if using.
In a separate bowl, whip egg whites to soft peaks.
Fold one third of the whipped whites into the batter to loosen it.
Gently fold in the remaining egg whites until the mixture is uniform and airy.
If making a chocolate version, sift cocoa powder into half the batter and swirl gently.
Spoon batter into prepared liners about three quarters full and sprinkle chopped nuts on top if desired.
Bake for 18 to 22 minutes or until tops are puffed and a toothpick comes out with a few moist crumbs.
Cool slightly in the pan, then transfer to a rack to finish cooling before serving.

Ensure the cream cheese is fully softened to avoid lumps. Use a clean, grease-free bowl for whipping egg whites for better volume.