Banana Muffins with Tart Lemon Icing
7
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 18 • Difficulty: Easy
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.
Ingredients
Sugar
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)
Banana
4 large, ripe, mashed
Powdered sugar (confectioner's)
1 cup(s)
Lemon zest
4 tsp(s), strips, or more to taste
Instructions
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.
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