These are the best banana nut muffins you’ll ever make. Especially with this incredible cream cheese frosting on top. Crispy on the outside and soft and fluffy on the inside. And they turn out perfectly every single time.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 160 ºC and prepare a 12 cup muffin tin with paper liners (or grease it very well with coconut oil or butter if you prefers not to use paper liners.
In a big bowl, mash the bananas and mix in the sugars, eggs, vanilla extract and milk. Use a wooden spoon and mix until well blended.
Add the flour, baking soda, baking powder, cinnamon, salt and the walnuts (adding the walnuts with the dry ingredients helps prevent overmixing).
Mix everything until the flour disappears and the walnuts are distributed evenly throughout the batter. If you prefer to add protein, add it as well.
Spoon the muffin batter evenly into the 12 muffin cups.
Bake the muffins for about 15 – 20 minutes until the muffins are golden brown on top and a toothpick inserted into the center of one of the muffins comes out clean
Let the muffins cool in their tins for a few minutes before removing them to a wire rack to cool completely.
In the meantime, prepare the frosting.
Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.
Add vanilla extract and salt and stir well to combine.
With mixer on low, gradually add powdered sugar until completely combined.
Add the frosting on completely cooled muffins.
Preparing In The Kitchen
Preheat the oven to 160 ºC and prepare a 12 cup muffin tin with paper liners (or grease it very well with coconut oil or butter if you prefers not to use paper liners.
In a big bowl, mash the bananas and mix in the sugars, eggs, vanilla extract and milk. Use a wooden spoon and mix until well blended.
Add the flour, baking soda, baking powder, cinnamon, salt and the walnuts (adding the walnuts with the dry ingredients helps prevent overmixing).
Mix everything until the flour disappears and the walnuts are distributed evenly throughout the batter. If you prefer to add protein, add it as well.
Spoon the muffin batter evenly into the 12 muffin cups.
Bake the muffins for about 15 – 20 minutes until the muffins are golden brown on top and a toothpick inserted into the center of one of the muffins comes out clean
Let the muffins cool in their tins for a few minutes before removing them to a wire rack to cool completely.
In the meantime, prepare the frosting.
Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.
Add vanilla extract and salt and stir well to combine.
With mixer on low, gradually add powdered sugar until completely combined.
