Skip to main contentSkip to footer
Start today
Start today
Join WeightWatchers® today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Iced banana muffins by WW

Iced banana muffins

3
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
20
Difficulty
Easy
These tasty muffins make a great treat or lunch box pudding.

Ingredients

Calorie controlled cooking spray

5 spray(s)

Vegetable Oil

3 tablespoon(s)

Light Brown Sugar

50 g

Banana

2 medium, peeled and mashed

Lemon

½ medium, finely grated zest of 1/2

Egg, whole, raw

2 medium, raw, beaten

Buttermilk

3 tablespoon(s)

Plain White Flour

150 g, plain

Baking powder

1 teaspoon(s), level

Ground Cinnamon

½ teaspoon(s), level

Sultanas

50 g, For the icing:

Icing Sugar

50 g, sifted

Lemon Juice, Fresh

2 teaspoon(s)

Instructions

  1. Preheat the oven to Gas Mark 4/180°C/fan oven 160°C/350°F. Lightly spray a mini muffin tray with low fat cooking spray or line with mini muffin papers.
  2. In a large bowl combine the oil and sugar and then beat in the bananas, lemon zest, eggs and buttermilk. Sift together the flour, baking powder and cinnamon and stir into the mixture with the sultanas. Spoon into the muffin tray and bake for 15 mins until golden and a skewer inserted comes out clean. Leave in the tin to cool for 5 mins before transferring to a wire rack to cool completely.
  3. Once cool, make the icing. Mix together the sugar and lemon juice and drizzle over the cakes letting it run down the sides. Store in an airtight container for 1-2 days.

Notes

Freezeable without icing.

You might like

You might like