Detailed Directions and Instructions
Preheat Oven
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
Mix Dry Ingredients
In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and ½ teaspoon of salt.
Mix Wet Ingredients
In another bowl, mix together 3 ripe bananas (mashed), ½ cup of melted unsalted butter, 2 large eggs, and 1 teaspoon of vanilla extract until well combined.
Combine Ingredients
Add the wet ingredients to the dry ingredients and mix until just combined. If using, fold in ½ cup of chopped walnuts.
Prepare White Chocolate Filling
In a medium bowl, beat 4 oz of softened cream cheese until smooth. Add 4 oz of melted and cooled white chocolate, ¼ cup of powdered sugar, and 1 teaspoon of vanilla extract, and beat until well combined.
Assemble Muffins
Fill each muffin liner halfway with the banana muffin batter. Add a spoonful of white chocolate filling in the center of each muffin liner. Top with more muffin batter until the liners are about ¾ full.
Bake Muffins
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Cool Muffins
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Prepare Frosting
If the frosting is too thick, add heavy cream 1 tablespoon at a time until desired consistency is reached.
Frost and Top Muffins
Frost the cooled muffins generously and sprinkle with chopped walnuts.
Notes
Storage
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freezing
The muffins can be frozen. Wrap them tightly in plastic wrap and then in aluminum foil. Thaw at room temperature when ready to enjoy.
Ingredient Substitutions
For a healthier option, you can replace half of the all-purpose flour with whole wheat flour or use coconut sugar instead of granulated sugar.
