COFFEE INFUSED BANANA/MUFFINS

Coffee Infused Banana/Muffins image

Provided by Wendy Rusch @AmmaWendy

Categories Cakes

Number Of Ingredients 18

3 1/2 cup(s) flour
2 teaspoon(s) baking soda
1 heaping teaspoon(s) cinnamon
1 teaspoon(s) salt
4 - eggs
1 1/4 cup(s) sugar
1 cup(s) brown sugar
3/4 cup(s) vegtable oil
3 cup(s) mashed banana (6 bananas)
1/2 cup(s) sour cream
2 teaspoon(s) vanilla
1 tablespoon(s) instant coffee, dissolved in 2 tablespoons of extremely hot water
1 1/4 cup(s) walnuts or pecans, toasted and chopped, if desired
COFFEE ICING
1 - 8 ounce(s) cream cheese, softened
1/4 cup(s) butter, softened
1 heaping tablespoon(s) instant coffee, dissolved in 2 tablespoons of extremely hot water
2 cup(s) powdered sugar

Steps:

Preheat oven to 350...Line cupcake pans with paper liners for 36 muffins or spray the pans. Or you can use 1 large 5x9 loaf pan and 12 muffins or 3 mini loaf pans with 12 muffins...or divide up how you want to! :o)
Sift together flour, soda, cinnamon and salt and set aside. Beat together eggs and sugars on high speed for 3 minutes. Reduce speed and beat in oil, then bananas, sour cream, vanilla and coffee, mixing well. Gently mix in dry ingredients, until just mixed...then stir in nuts.
Fill liners 3/4 full and bake 20ish minutes or until toothpick comes out clean. Remove from oven and remove muffins to cooling racks. Bake large loaf 50-60 minutes or until toothpick comes out clean. Mini loafs 30ish minutes or until toothpick comes out clean.
Mix together frosting ingredients until smooth and creamy, 2 minutes. Frost cooled muffins or fill them with the cream cheese mixture.
*as mentioned in the notes...I also warmed some leftover salted caramel sauce and drizzled it over the top of some of them...made it taste like a bananas foster cappuccino...mmmmmm