These banana muffins are a favorite around here! I first made them about 5 years ago, and they were an instant hit! I sent several home with my mom and she said, and I quote, “These are quite possibly the best muffins I have ever eaten!” I guess if you aren’t a banana fan you wouldn’t agree, but if you are a fan, hopefully you’ll agree with Mom!
*Tip: When I have over-ripe bananas I put them in a zip lock bag and throw them in the freezer for recipes just like this. When ready to use, defrost bananas in the bag. When thawed simply break open the top and squeeze banana out into a bowl…no need to mash. When I made this batch of muffins I used 5 bananas from my freezer.
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups sugar
1 cup vegetable oil
1 tablespoon vanilla
4 or 5 very ripe bananas, *peeled and mashed in a bowl
2 teaspoons apple cider vinegar
Makes 24 regular-size muffins.
Preheat oven to 325 degrees. Line 2 – 12 count muffin tins with paper liners.
In a medium bowl whisk flour, baking soda, salt, baking powder, cinnamon, and nutmeg. Set aside.
In a large bowl beat together sugar, oil, eggs and vanilla. Add the bananas. Then add dry ingredients until just blended. Next stir in the vinegar.
Spoon batter into muffin cups, filling about 2/3 full. Bake about 25 minutes or until a toothpick inserted in the middle of muffin comes out clean. Muffins will be golden brown. Cool completely before frosting.
3 oz. cream cheese, softened
4 tablespoons (1/2 stick) butter, softened
1/3 cup mascarpone cheese, softened
2 tablespoons lemon curd
1 tablespoon honey
1/2 cup chopped, toasted walnuts
Cream together cream cheese and butter; beat in mascarpone cheese, lemon curd and honey. Frost muffins lightly; sprinkle with walnut pieces.