Photo of Banana Muffins with Tart Lemon Icing by WW

Banana Muffins with Tart Lemon Icing

Points® value
Total Time
45 min
15 min
30 min
If the mouth-puckering lemon icing isn’t enough flavour for you, try adding 1/2 teaspoon each of cinnamon, nutmeg and ginger to the flour mixture.



½ cup(s)

Unsalted butter

6 tbsp(s), softened, divided

Raw egg

1 large

Vanilla extract

2 tsp(s), divided

All-purpose flour

2 cup(s)

Baking powder

2 tsp(s)

Baking soda

1 tsp(s)

Fat-free skim milk

¼ cup(s)


4 large, ripe, mashed

Powdered sugar (confectioner's)

1 cup(s)

Lemon zest

4 tsp(s), strips, or more to taste


  1. Preheat oven to 350ºF. Line 18 muffin holes with paper liners.
  2. Place sugar and 5 tablespoons of butter in a large bowl; cream with an electric mixer until light and fluffy. Add egg and 1 teaspoon of vanilla; beat until thoroughly mixed.
  3. 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.
  4. Bake until muffins start to brown and a tester inserted in centre 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.
  5. Meanwhile, to make icing, combine powdered sugar, remaining tablespoon of butter, lemon zest, and remaining teaspoon of vanilla 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.