Mini Banana Muffins With Cream Cheese Frosting
October 02, 2013
Categories: Lunch, Snacks, Fruit, Banana, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, One-Pot Meal, Baby Shower, Brunch, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Winter, Oven Bake, Make it from scratch, Kid's Lunches, Flour, Muffins more
"These wee muffins are not too sweet. You can use either the paper muffin cups or just spray the pans. The frosting is optional."
- FOR FROSTING
- Serving Size: 1 (33.4 g)
- Calories 86.6
- Total Fat - 4.2 g
- Saturated Fat - 1.4 g
- Cholesterol - 29.7 mg
- Sodium - 84.8 mg
- Total Carbohydrate - 9 g
- Dietary Fiber - 0.7 g
- Sugars - 4.9 g
- Protein - 3.6 g
- Calcium - 76.8 mg
- Iron - 0.3 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg
Preheat oven to 375F.
Spray 3 mini muffin tins or fill with mini muffin cups.
In medium bowl, combine flour, baking soda, sugar and cinnamon; make a well in the center.
Whisk mashed banana, oil, egg and milk together in bowl; pour into flour mixture and gently mix until just combined.
Spoon into prepared cups, filling 3/4 full.
Bake for 10 -12 minutes or until toothpick comes out clean.
Set aside to cool.
Frosting: Beat cream cheese, icing sugar and zest in medium bowl until light and fluffy; thin with lemon juice if desired.
Spread a wee bit of the icing on each muffin.
Tips & Variations
No special items needed.