Banana Muffins with Tart Lemon Icing

Banana Muffins with Tart Lemon Icing
Weight Watchers Recipe
Ratings (189)
5PointsPlus Value
Prep time: 15 min
Cook time: 30 min
Other time: 0 min
Serves: 18
If you like muffins, then you must try these. They're like mini-frosted banana cakes with a surprising burst of lemon.
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  • 1/2 cup(s) sugar   
  • 5 Tbsp unsalted butter, softened   
  •   1 large egg(s)   
  • 1 tsp vanilla extract   
  • 2 cup(s) all-purpose flour   
  • 2 tsp baking powder   
  • 1 tsp baking soda   
  •   1/4 cup(s) fat free skim milk   
  •   4 large banana(s), ripe, mashed

  • 1 cup(s) powdered sugar   
  • 1 Tbsp unsalted butter, softened   
  • 1 Tbsp fresh lemon juice   
  • 1 tsp lemon zest, strips, or more to taste   
  • 1 tsp vanilla extract   


  • Preheat oven to 350ºF. Line 18 muffin holes with paper liners.

  • Place sugar and butter in a large bowl; cream with an electric mixer until light and fluffy. Add egg and vanilla; beat until thoroughly mixed.

  • In another large bowl, mix together flour, baking powder and baking soda. Add half of flour mixture to butter mixture; beat well with mixer. Add milk and remaining flour mixture; beat until batter is combined and then fold in mashed bananas.

  • Spoon batter into muffin liners about 3/4 full. Bake until muffins start to brown and a tester inserted in center of a muffin comes out clean, about 25 to 30 minutes. Allow muffins to cool in pan for about 2 minutes; remove to a wire rack and cool completely before icing.

  • Meanwhile, combine icing ingredients in a medium bowl; beat with an electric mixer until creamy, about 1 to 2 minutes. Ice cooled muffins; cover and refrigerate any uneaten muffins. Yields 1 muffin per serving.


  • If the mouth-puckering lemon icing isn't enough flavor for you, try adding 1/2 teaspoon each of cinnamon, nutmeg and ginger to the flour mixture.


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