Community Recipe
from [ROBN4409]
Maple-Frosted Banana Muffins

Maple-Frosted Banana Muffins

From Hartford Courant

  • Yield: 12 servings


  • 2 cup(s) all-purpose flour
  • 2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 1 teaspoon(s) salt
  • 1 stick(s) unsalted butter room temperature
  • 1/4 cup(s) maple syrup
  • 1/4 cup(s) milk
  • 1 cup(s) sugar
  • 2 large eggs
  • 3 bananas
  • 8 ounce(s) cold cream cheese
  • 3/4 cup(s) butter room temperature
  • 2 tablespoon(s) maple syrup
  • 3 cup(s) powdered sugar
  • 1/4 teaspoon(s) cinnamon


Preheat oven to 350. Coat muffin tins with cooking spray or use paper liners.

In a medium bowl whisk together the flour, baking flour, baking soda, salt, and cinnamon. Set aside.

In a food processor, combine butter, maple syrup, milk, sugar, eggs and banana. Process until smooth. Add flour mixture and pulse until smooth. Fill each muffin cup 3/4 full. Bake until slightly domed, about 30-35 minutes. Cool muffins before frosting.

FROSTING: combine all the ingredients and beat until light and fluffy.

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Maple-Frosted Banana Muffins Recipe