Banana Cinnamon Roll Muffin with Cream Cheese Icing

2 eggs

1/4 c. canola oil

3/4 c. sugar

1 c. mashed banana (about 3 bananas)

1 c. all-purpose flour

2 Tbl. cornstarch

1 1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

Cinnamon Sugar Topping

2 Tbl. unsalted butter, melted

1/4 c. brown sugar, packed

1 Tbl. cinnamon

1/4 tsp. nutmeg

Cream Cheese Icing

2 oz. cream cheese, softened

1/2 c. powdered sugar

1 tsp. vanilla extract

1/2 - 1 Tbl. milk, plus more if needed

Preheat oven to 350 degrees. Grease and/or line muffin tin; set aside. Whisk together eggs, oil, sugar and banana until well blended. In a separate bowl, combine the flour, cornstarch, cinnamon, nutmeg, baking powder, baking soda and salt. Add dry ingredients to the wet ingredients and mix until just combined. Divide batter evenly between 12 muffin cups, filling about 2/3 full. Combine all topping ingredients and divide between the muffin cups. Use a toothpick and swirl slightly. Bake for 22-24 minutes or until the top springs back when lightly touched. Allow to cool for a few minutes and carefully remove from pan. Cool completely and drizzle with cream cheese icing. Yield: 12 muffins. Refrigerate any leftover muffins.

For the icing: Microwave the cream cheese for 10-15 seconds or until very soft. Add the powdered sugar and vanilla and stir together until smooth and creamy. Add enough milk, as needed, to reach desired consistency to drizzle over muffins.

Jenn's Notes: I prefer to bring my muffins to room temperature before eating. They do not become dry after being refrigerated. Delicious.

Banana version from: Eat Cake For Dinner, slightly adapted from: The Teenage Taste