Yes We Have More Bananas

   Unlike the song that I'm sure you will thank me for placing in your head we always have bananas.  When they don't disappear into snackers or cereal I look forward to them turning spotty so I can make up a batch of my favorite muffins.  I usually double the recipe to make one dozen regular sized muffins and 2 dozen mini muffins.  Then I promptly freeze about half in Ziploc containers to have a handy snack or breakfast on a busy day.  That way I can enjoy baked goods on another day without having to clean up the kitchen again.  If you pop the frozen muffins on a plate in the microwave it gives them that "just out of the oven" warmth.
    To be honest with you the muffins in the picture are from a new recipe that was okay.  I'm sharing with you my favorite recipe instead.  These muffins always turn out moist and can be served as a dessert.  If you want to go all out, I'll include the icing recipe, though I usually serve them plain.

Banana Cupcakes
From Covered in Honey by Mani Niall

2 cups flour
1 tsp baking powder
1 tsp each: baking soda, cinnamon, nutmeg, salt
7 1/2 tbsp butter
1/3 cup honey
1 1/2 cup ripe banana
1 egg
1 1/2 tsp vanilla
1/2 cup yogurt

Preheat oven to 350 degrees. Oil muffin tin. Sift dry ingredients. Cream butter and honey. Add banana, egg, and vanilla. Add half the flour and mix on low. Add yogurt and the rest of the flour. On high blend for 1 minute. Bake 18-20 minutes.

Icing:
4 oz cream cheese
1/4 cup honey
1/2 tsp orange zest
Whip in mixer.