So I have a confession to make, I’m not a big fan of banana flavored anything. However, since I am an adult & I want to raise none picky eaters I figured that it is time to start learning to like things I had previously avoided. So in an effort towards making baby steps towards liking all things (vegetarian), I thought I would start with bananas & work my way towards brussels sprouts. Although to be fair I have no idea if I don’t like brussels sprouts since my mother hated them & never cooked them – Yes, you read that right, I am a vegetarian who has never tried brussels sprouts!
While I love banana bread, fresh bananas, & frozen chocolate bananas I have never been one to eat banana flavored candy, or banana cream pie, or any other sweetened banana recipe. So I thought these Banana Poppy Seed Muffins with Cream Cheese Frosting would be a good place to start.
Banana Poppy Seed Muffins are a mix between my families mouthwatering Banana Bread recipe & a cupcake. That way it’s a familiar taste with an added sweetness. Oh & of course we can’t forget the Cream Cheese Frosting which makes any muffin out-of-this-world!
Banana Muffin Ingredients:
1/4 Cup Room Temperature Butter
1/2 Cup White Sugar
1 Large Egg
1/4 Cup Sour Cream
1 Teaspoon Vanilla Extract
2 Over Rippend Smashed Bananas (I usually use bananas that have been in the freezer after having been over ripened. If you are doing this too don’t forget to defrost your bananas first.)
1/2 Cup All-Purpose Flour
1/2 Cup Self Rising Flour
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Teaspoon Baking Powder
1/4 Cup Poppy Seeds
Cream Cheese Frosting Ingredients:
2 Ounces Room Temperature Cream Cheese
4 Tablespoons Room Temperature Butter
2 Cups Powdered Sugar
1 Teaspoon Vanilla
1 Teaspoon Lemon Juice
First, preheat your oven to 350º & spray your muffin tins with oil.
Using a blender to cream the 1/4 cup butter with 1/2 cup sugar in a medium bowl. Then blend in 1 large egg, 1/4 cup sour cream, 1 teaspoon vanilla extra, & 2 smashed bananas.
In a separate bowl combine the 1/2 cup all-purpose flour, 1/2 cup self rising flour, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 teaspoon baking powder, & 1/4 cup poppy seeds, stirring well.
Then slowly mix the dry ingredients into the wet ingredients. Once mixed in pour the batter into the muffin tins 1/2-3/4 full & bake for 15-20 minutes. Once golden brown, & a toothpick comes out clean, place your muffin tin on a cooling rack.
While your Banana Muffins are baking, blend together the room temperature cream cheese and butter. Then slowly add the 2 cups of powdered sugar a 1/2 cup at a time to your cream cheese butter. Continue to blend for 10-15 minutes until light and fluffy – if the icing isn’t thick enough add more powdered sugar 1/4 of a cup at a time. Finally blend in the vanilla extra & lemon juice.
Once your Banana Muffins are cool top with your homemade Cream Cheese Frosting & enjoy!
Keep muffins refrigerated for up to a week.
I’d love to see your Banana Muffins with Cream Cheese Frosting! Instagram your Domestically Blissful inspired recipes with the hashtag #DomesticallyBlissful and you might find your picture featured on DB’s Instagram!
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