3 cups flour
1 teaspoon salt
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
1 ( 3-ounce ) , at room temperature
6 tablespoons ( 3/4 stick ) , at room temperature
1/3 cup mascarpone cheese, at room temperature
3 tablespoons honey
1/2 cup chopped walnuts, toasted
Line 18 muffin cups with paper liners. Preheat oven to 325 degrees F. Whisk flour, baking soda, salt, baking powder, cinnamon and nutmeg in medium bowl to mix.
Beat sugar, oil, eggs and vanilla in large bowl to mix. Stir in banana. Add dry ingredients and stir until just mixed. Divide batter among prepared muffin cups. Bake on middle oven rack until tops are golden brown and tester inserted into center comes out with no crumbs attached, about 25 minutes. Transfer muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.
For Frosting: Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Beat in mascarpone cheese, then beat in honey. Spread frosting over muffins. Sprinkle with walnuts. Makes 18 servings.