- 1 spray(s) cooking spray
- 3 Tbsp vegetable oil
- 2/3 cup(s) unpacked brown sugar
- 3 large banana(s), or 4 medium, mashed
- 2 tsp lemon zest, grated
- 1 large egg(s)
- 1 large egg white(s)
- 2 cup(s) all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp table salt
- 1/3 cup(s) low-fat buttermilk
- 1/2 cup(s) golden seedless raisins
- 1/3 cup(s) powdered sugar
- 1 Tbsp fresh lemon juice
Preheat oven to 350ºF. Coat 24 mini muffin tins with cooking spray.
Blend together oil and brown sugar. Beat in bananas, lemon zest, egg and egg white.
In a separate bowl, whisk together flour, baking powder, cinnamon and salt.
Gently stir half the flour mixture into banana mixture; stir in buttermilk, remaining flour mixture and raisins.
Divide batter among muffin pans. Bake until a toothpick inserted into center comes out clean, about 10 to 12 minutes. Let cool in pans for 10 minutes before inverting onto a rack to cool completely.
To make frosting, blend powdered sugar and lemon juice together. Drizzle over cooled muffins.