Banana Muffins with Mascarpone Cream Frosting

  • For the muffins
  • 3 cups plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • ½ tsp baking powder
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 4 ripe bananas, peeled and coarsely mashed
  • For the icing
  • 3 ounces cream cheese, room temperature
  • 6 tbsps (¾ stick) unsalted butter, room temperature
  • ⅓ cup mascarpone cheese, room temperature
  • 3 tbsps honey
  • ½ cup chopped walnuts, toasted
Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.

Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.

To ice the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the icing over the muffins. Sprinkle with the walnuts.

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