Coffee Infused Bananamuffins Food

COFFEE INFUSED BANANA/MUFFINS

Steps:

• Preheat oven to 350...Line cupcake pans with paper liners for 36 muffins or spray the pans. Or you can use 1 large 5x9 loaf pan and 12 muffins or 3 mini loaf pans with 12 muffins...or divide up how you want to! :o)
• Sift together flour, soda, cinnamon and salt and set aside. Beat together eggs and sugars on high speed for 3 minutes. Reduce speed and beat in oil, then bananas, sour cream, vanilla and coffee, mixing well. Gently mix in dry ingredients, until just mixed...then stir in nuts.
• Fill liners 3/4 full and bake 20ish minutes or until toothpick comes out clean. Remove from oven and remove muffins to cooling racks. Bake large loaf 50-60 minutes or until toothpick comes out clean. Mini loafs 30ish minutes or until toothpick comes out clean.
• Mix together frosting ingredients until smooth and creamy, 2 minutes. Frost cooled muffins or fill them with the cream cheese mixture.
• *as mentioned in the notes...I also warmed some leftover salted caramel sauce and drizzled it over the top of some of them...made it taste like a bananas foster cappuccino...mmmmmm

ULTIMATE BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
• Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
• Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.
• Divide batter evenly among the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.