Banana & Walnut Muffins with Cream Cheese Lemon Icing Recipe

Ingredients

Cream cheese icing

	PREP TIME 15m	COOK TIME 11m	TOTAL TIME 26m
YIELD 12

Preheat oven to 165C degrees.
To prepare the GLAD baking paper muffin cases, cut the baking paper into 12 (15x15cm) squares. Find a glass that fits into your muffin tin (or a honey container if you have a friand tin) . Place the glass or container upside down on your bench, centre the baking paper over and firmly press down, then fold down the sides around pressing the paper and place into the baking tin.
In an electric mixer, beat together the oil and syrup on a medium speed. Pour in the eggs one at a time and beat well, then add in the mashed banana and milk and mix until combined. Turn the mixer down to the lowest speed and add in the baking soda, vanilla, salt, cinnamon and the flour 1 tablespoon at a time and mix until just mixed. Turn off the mixer, add in the nuts and coconut, then fold through.
Spoon the batter into the prepared baking paper cases and bake for 20 - 30 minutes, or until a skewer inserted comes out clean.
While the muffins are cooking, you can make the icing. Using an electric mixer beat together the cream cheese and butter until pale and creamy, then pour in the lemon juice followed by the icing sugar 1 tablespoon at a time. Scrape down the sides of the bowl and beat again, set the icing aside.
Once the muffins are cooked, allow to cool on the tray, or in the fridge. Once cooled, decorate them with the cream cheese icing and top with a sprinkle of crushed walnuts and coconut.