Banana Muffins

Recipe courtesy Giada De laurentiis.
These are delightful muffins, especially when they are good for you too.
When I make these I make several healthy substitutions, they will all be in brown. enjoy!
Muffins:
3 cups all-purpose flour Whole wheat baking flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar Beet sugar or Stevia sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed

Frosting:
3 ounces cream cheese, room temperature Tofutti non dairy cream cheese (trust me it's delicious!)
6 tablespoons (3/4 stick) unsalted butter, room temperature Soy Butter
1/3 cup mascarpone cheese, room temperature Just use all 8oz of Tofutti Cream cheese
3 tablespoons honey
1/2 cup chopped walnuts, toasted I use Peacans because I love them, but walnuts are great too.

Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.

Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

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 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.

To frost the cupcakes: 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. Sprinkle with the walnuts.

These are mine and Luke's new favorite thing, and they are really filling as well. And even though we all know that cream cheese frosting makes everything better, these are also good bald.