Mini Banana Muffins with Mascarpone Cheese Frosting

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Muffins.

I love muffins. Sure they take time to bake, but when you're done, they're done.

Huh? What do I mean?

Once you put in the time and effort into making the muffins, they become a no-fuss-on-the-go-breakfast.

I prefer not to fuss in the morning myself, unless I run out of coffee, then I fuss like a three month old. Not a pretty sight.

The only thing I like more than regular muffins are mini muffins. They're cute and petite. ...What I am striving to become. They are the same amount of fun as a regular muffin, but 1/3 of the size.

33% of the size

33% of the calories

100% chance I'll end up eating 20 of them, telling myself these facts with each bite.

Yum. Full. Yum.

...My pants are feeling tighter already.

These muffins are so delicious that you can eat them with the wrapper on and they still taste good. Seriously! I'm being quite honest! It's been done. Just ask my brother-in-law :)

He ate one with a wrapper on it this weekend. And still said it was good. A little crunchy, but still good.

My recommendations for you:

a) Eat less than 20.

2) Remove the wrappers before consuming. I know, they're so cute and you don't want to waste a minute of your life not eating these mini muffins.

c) Hide a stash for yourself for your own private consumption. You'd be surprised how fast your 6'3" husband can go through these. (So maybe it's just mine. Thank God he takes off the wrappers).

d) You still have time to enter the giveaway. Hurry! It ends tonight!! A winner will be announced tomorrow! AH! So excited.

Banana Muffins with Mascarpone Cheese Frosting

Adapted from Giada De Laurentiis

Yields: 48 mini muffins

Ingredients:

Muffins:

3 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1/2 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

2 cups granulated sugar

1 cup vegetable oil

3 large eggs

1 TBS vanilla extract

4 ripe bananas, peeled and coarsely mashed

Frosting:

3 ounces cream cheese, room temperature

6 tTBS (3/4 stick) unsalted butter, room temperature

1/3 cup mascarpone cheese, room temperature

3 TBS honey

1/2 cup chopped walnuts

Directions:

1. Preheat the oven to 325 degrees. Line mini muffin pan with paper liners.

2. Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg together in a medium bowl.

3. Beat the sugar, oil, eggs, and vanilla in a large bowl. Add the banana, stirring until well combined.

4. Add the dry ingredients and stir until well combined.

5. 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 10 to 12 minutes.

6. For muffin frosting: 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 frosting over the muffins. Top with walnuts.