Banana Muffins with Maple Cream Cheese Frosting

 

 

 

 



 

 

 

A muffin with a mere smear of frosting has to be the best second breakfast going around. Yes, you read that right... best second breakfast, not second best breakfast. Second breakfast is one of my most
favourite, and bestest, meals of the day. It's right up there with second lunch. And I did mean a just mere smear of frosting... we are talking about breakfast after all. Get it? Got it? good.

 

 

 

 

Banana Muffins with Maple Cream Cheese Frosting

muffins adapted from here, frosting adapted from here

Makes 12

 

For the Muffins:

1 cup caster sugar

1 cup plain flour

1/2 teaspoon fine sea salt

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

2 eggs

1 cup pureed banana (about 3 medium bananas blitzed in a blender)

1/2 cup sunflower oil

1 teaspoon vanilla extract

 

For the Frosting:

100g cream cheese, room temperature
30g unsalted butter, room temperature
1/2 cup icing sugar
1 tablespoons pure maple syrup

 

Make the Muffins:

Preheat the oven to 170C. Line a 12-hole muffin pan with paper liners. Set aside.

 

Put the sugar, flour, salt, baking soda, baking powder and cinnamon into a large mixing bowl and stir to combine. Set aside.

 

Put the eggs, pureed banana, oil and vanilla into a large jug and whisk to thoroughly combine.

 

Pour the banana mixture into the dry ingredients and stir until just combined. Don't over mix the batter.

 

Pour the batter back into the jug, then pour the batter from the jug evenly into the paper liners.

 

Bake for 20 minutes, or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.

 

Make the Frosting:

Using an electric mixer, beat all the ingredients until fluffy. Refrigerate it until it is a spreadable consistency.

Smear just enough of the frosting on top of the muffins to make it a lush second breakfast. Apply to face.