These banana muffins are a favorite around here! \u00a0I first made them about 5 years ago, and they were an instant hit! \u00a0 I sent several home with my mom and she said, and I quote, “These are quite possibly the best muffins I have ever eaten!” \u00a0I guess if you aren’t a banana fan you wouldn’t agree, but if you are a fan, hopefully \u00a0you’ll agree with Mom!<\/p>\n
*Tip: \u00a0When I have over-ripe bananas I put them in a zip lock bag and throw them in the freezer for recipes just like this. \u00a0When ready to use, defrost bananas in the bag. \u00a0When thawed simply break open the top and squeeze banana out into a bowl…no need to mash. \u00a0When I made this batch of muffins I used 5 bananas from my freezer.<\/p>\n
Banana Muffins<\/strong><\/p>\n 3 cups all-purpose flour Makes 24 regular-size muffins. Frosting: Cream together cream cheese and butter; \u00a0beat in mascarpone cheese, lemon curd and honey. \u00a0Frost muffins lightly; sprinkle with walnut pieces.<\/p>\n","protected":false},"excerpt":{"rendered":" These banana muffins are a favorite around here! \u00a0I first made them about 5 years ago, and they were an instant hit! \u00a0 I sent several home with my mom and she said, and I quote, “These are quite possibly the best muffins I have ever eaten!” \u00a0I guess if you aren’t a banana fan […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":""},"categories":[4],"tags":[58,59,57],"jetpack_featured_media_url":"","yoast_head":"\n
\n1 teaspoon baking soda
\n1 teaspoon salt
\n1\/2 teaspoon baking powder
\n1\/2 teaspoon cinnamon
\n1\/2 teaspoon nutmeg
\n2 cups sugar
\n1 cup vegetable oil
\n3 eggs
\n1 tablespoon vanilla
\n4 or 5 very ripe bananas, *peeled and mashed in a bowl
\n2 teaspoons apple cider vinegar<\/p>\n
\nPreheat oven to 325 degrees. \u00a0Line 2 – 12 count muffin tins with paper liners.
\nIn a medium bowl whisk flour, baking soda, salt, baking powder, cinnamon, and nutmeg. \u00a0Set aside.
\nIn a large bowl beat together sugar, oil, eggs and vanilla. \u00a0Add the bananas. \u00a0Then add dry ingredients until just blended. \u00a0Next stir in the vinegar.
\nSpoon batter into muffin cups, filling about 2\/3 full. \u00a0Bake about 25 minutes or until a toothpick inserted in the middle of muffin comes out clean. \u00a0Muffins will be golden brown. \u00a0Cool completely before frosting.<\/p>\n
\n3 oz. cream cheese, softened
\n4 tablespoons (1\/2 stick) butter, softened
\n1\/3 cup mascarpone cheese, softened
\n2 tablespoons lemon curd
\n1 tablespoon honey
\n1\/2 cup chopped, toasted walnuts<\/p>\n