•I can never keep up with the life cycle of a banana. This is something a little different then the old standby, banana bread, to use up those turned bananas. Delicious for a breakfast treat, tucked in a lunch box, or an afternoon pick me up.muffins 1 3/4 cup flour 1/3 cup sugar 2 tsp baking powder 1/2 tsp cinnamon 1/4 tsp kosher salt 1 egg 1/2 tsp vanilla 1/2 cup milk 1/4 cup vegetable oil 3/4 cup mashed ripe bananas 1/2 chopped walnuts frosting 1 8 oz package of cream cheese-softened to room temperature 2 cups powdered sugar 1/3 cup cocoa powder 1/2 tsp vanilla 1/4 tsp kosher salt makes 10-12 prep and baking time 30-35 min 400°
Preheat oven to 400°. Line muffin tins with paper liners and spray or don’t use liners at all, but spray the tins. In a large bowl combine flour, sugar, baking powder, cinnamon and salt with a whisk. Make a well in the center.
In a measuring cup or bowl whisk together the milk, oil, vanilla and egg; add all at once to the flour mixture.
Measure out the mashed bananas and add to the well with the wet ingredients. Mix all together, just until batter is moistened, batter will be lumpy. Mix in the chopped nuts.
Fill the muffin cups or lined paper cups 2/3 full. Bake 20 min until golden brown. Make sure to cool completely before frosting.
Cream together the cream cheese, salt and vanilla until smooth. Add the powdered sugar and cocoa and blend on high speed until smooth. Spread generously over muffins♥Enjoy
•Extra frosing? Sandwich inbetween two honey & orange graham crackers or your store bought brand