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Photo of Banana muffins with tart lemon icing by WW

Banana muffins with tart lemon icing

7
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
18
Difficulty
Easy
If you like muffins, and we assume that most of you might, then you must try these. They're like mini-frosted banana cakes with a surprising burst of lemon. Sweet and sour fans alike will fall in love with this recipe. 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. These muffins are also the best way to use up some super-ripe bananas as a fun alternative to banana bread. The prep time is quick, while the rest of the time is hands-off for baking. But the hardest part is letting the muffins cool before icing them—we know they'll be difficult to resist hot out of the oven!

Ingredients

Sugar

½ cup(s)

Unsalted butter

5 Tbsp, softened

Egg

1 large egg(s)

Vanilla extract

1 tsp

All-purpose flour

2 cup(s)

Baking powder

2 tsp

Baking soda

1 tsp

Fat free skim milk

¼ cup(s)

Banana

4 large, ripe, mashedIcing

Powdered sugar (confectioner's)

1 cup(s)

Unsalted butter

1 Tbsp, softened

Fresh lemon juice

1 Tbsp

Lemon zest

1 tsp, strips, or more to taste

Vanilla extract

1 tsp

Instructions

  1. Preheat oven to 350ºF. Line 18 muffin holes with paper liners.
  2. 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.
  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. 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.
  5. 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.

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