Breakfast food is my favorite and muffins are so great to serve for brunch. Bananas always seem to turn spotted and brown so quickly around our house and I tend to either bag them up and and put in the freezer for smoothies later, make banana bread, or find them when it is too late and they wind up in the trash.
Yesterday was the perfect day for baking, chilly and rainy and we had no place to go. I whipped up some easy banana muffins and I was feeling festive so I made some cream cheese frosting to top them! Everything is always better with cream cheese frosting, right?
They are a winner in our house, and I bet they will be in yours as well!
Banana Muffins with Cinnamon Cream Cheese Frosting
Easy muffins for a delicious breakfast or dessert. Pairs perfectly with coffee.
- 1 cup all-purpose flour
- 1 tsp baking powder
- pinch salt
- 3/4 cups sugar
- 6 tbsp milk
- 2 eggs lightly beaten
- 1 tsp vanilla extract
- 5 tbsp butter melted
- 2 bananas mashed
- 1 package cream cheese softened
- 2 tbsp butter softened
- 1/4 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1 1/2 cup confectioner's sugar
Place paper tins in muffin pan. Sift the flour, baking powder and salt together in a mixing bowl and then stir sugar in.
Whisk the milk, eggs and butter together in a separate bowl until combined. Slowly stir into the flour mixture without beating. Fold in the mashed bananas.
Fill muffin pan tins approximately 3/4 full and bake in preheated oven, 400 degrees F, for 20 minutes until risen and golden. Once out of the oven, let cool on wire rack.
To make the frosting, beat cream cheese and butter together in a bowl and then slowly add in cinnamon, vanilla, and powdered sugar until smooth and creamy. Chill in fridge for 15 to 20 minutes to firm up and then top muffins. There will be extra frosting.