Ingredients:

Muffins:
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 ripe bananas, mashed
½ cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
½ cup chopped walnuts (optional)
White Chocolate Filling and frosting:
4 oz white chocolate, melted and cooled
4 oz cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons heavy cream (optional for consistency)

Directions:

For the Muffins:
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
In another bowl, mix together the mashed bananas, melted butter, eggs, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined. If using, fold in the chopped walnuts.
For the White Chocolate :
In a medium bowl, beat the cream cheese until smooth.
Add the melted white chocolate, powdered sugar, and vanilla extract, and beat until well combined.
To Assemble Muffins:
Fill each muffin liner halfway with the banana muffin batter.
Add a spoonful of the white chocolate filling in the center of each muffin liner.
Top with more muffin batter until the liners are about ¾ full.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. If the frosting is too thick, add heavy cream 1 tablespoon at a time until desired consistency is reached.
Frost the cooled muffins generously and sprinkle with chopped walnuts.
Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes
Kcal: 340 kcal | Servings: 12 muffins