Banana Muffins with Tart Lemon Icing

Prep Time
15 min
Cook Time
30 min
Recipe Details
  • 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, mashedIcing
  • 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
  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.
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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