What to do with overripe bananas - Banana Muffins

I am finicky when it comes to bananas -- I will only eat them when they are greenish. If I see too much yellow, or even a hint of ripeness coming to them, I won't eat them straight out of the peel. For me, once a banana is ripe and yellow (which, to most normal humans, is perfection), they have to be baked for me to even consider consuming them.

Thus, many a "good" banana goes uneaten in our household.

I learned long ago that instead of wasting these sweet treats, freezing them was the solution, so that when I want to bake, they're ready to go (after, of course, a short defrost). The other day I had four frozen bananas, and an itch to bake. So I whipped up these little lovelies, and they are delectable with or without the frosting.

I love banana bread, but there's something about this recipe that takes them beyond your basic banana bread recipe, in my opinion. It haven't put my finger on it yet ... there's a depth in flavor to these that other recipes I've tried don't have. Maybe it's the extra vanilla? Whatever it is, we like them a lot; I think Patrick ate three or four straight out of the oven!

Banana Muffins with Mascarpone Cream Frosting
Recipe courtesy Giada De Laurentiis - Food Network
Muffins:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed

Frosting:
3 ounces cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/3 cup mascarpone cheese, room temperature
3 tablespoons honey
1/2 cup chopped walnuts, toasted

Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees.

Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.

To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.