If you're a fan of the muffin tops, these ultra-moist banana bread muffin tops are an absolute breakfast must! Slather them with a tangy cream cheese frosting for the BEST breakfast combo.
Preheat oven to 425F and line two baking sheets with parchment paper Set aside. In a large bowl, whisk mashed banana, butter, sugar, egg, buttermilk, and vanilla until smooth. Add flour, cinnamon, baking powder, and salt to bowl and gently stir until batter is just combined.
Scoop batter by 1/4 cupfuls and place 2-in apart on prepared baking sheets. Bake muffin tops at 425F 5 minutes, then reduce heat to 375F and continue baking an additional 10-12 minutes until muffin tops are golden brown and spring back when lightly touched. Cool 5 minutes on baking sheet then transfer to a wire cooling rack to cool completely.
In a medium bowl with a handheld electric mixer, beat softened cream cheese on high speed until completely creamy, about 2 minutes. Beat in butter and powdered sugar and continue to beat an additional 2 minutes until frosting is thick and completely creamed. Slowly beat in vanilla and half and half until frosting is creamy and spreadable.
Spoon frosting onto cooled muffin tops and serve immediately. Enjoy!