For muffins :

3

cups

all-purpose flour

1

tsp

baking soda

1

tsp

salt

½

tsp

baking powder

½

tsp

ground cinnamon

½

tsp

ground nutmeg

2

cups

sugar

1

cup

vegetable oil

3

large

eggs

¾

Tbs

vanilla extract

4

ripe bananas; peeled, and coarsely mashed

For frosting :

85

g

cream cheese; at room temperature

4½

Tbs

unsalted butter; at room temperature

1/3

cup

mascarpone cheese; at room temperature

2¼

Tbs

honey

½

cup

chopped walnuts; toasted

1

Line 18 muffin cups with paper liners. Preheat the oven to 160°C.

2

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.

3

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 centre 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.

4

To frost: 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.