Photo of Frosted banana bread muffins by WW

Frosted banana bread muffins

Total Time
39 min
27 min
12 min
Homemade muffins like these make wonderful hostess gifts. Simply wrap them in foil and add a bow. These muffins feature a classic banana bread crumb and have a light, bright, lemon-and-sugar glaze that practically turns them into cupcakes. They're delicious as a guilt-free sweet, and make the ideal companion to a cup of black coffee or tea. Buttermilk is a regular star in baking recipes because the acidic milk helps to break down gluten, giving muffins and cakes a softer crumb and more light body. Golden raisins are perfect for this recipe, and are tucked into the muffins like unexpected little jewels all but hidden in the crumb. If you'd rather, though, swap them out for chopped toasted walnuts. Or use a combination of the two for a classic banana nut muffin.


Cooking spray

1 spray(s)

Vegetable oil

3 Tbsp

Unpacked brown sugar



3 large, or 4 medium, mashed

Lemon zest

2 tsp, grated


1 large egg(s)

Egg white(s)

1 large

All-purpose flour

2 cup(s)

Baking powder

1½ tsp

Ground cinnamon

1 tsp

Table salt

½ tsp

1% low-fat buttermilk


Golden seedless raisins

½ cup(s)

Powdered sugar (confectioner's)


Fresh lemon juice

1 Tbsp


  1. Preheat oven to 350ºF. Coat 24 mini muffin tins with cooking spray.
  2. Blend together oil and brown sugar. Beat in bananas, lemon zest, egg and egg white.
  3. In a separate bowl, whisk together flour, baking powder, cinnamon and salt.
  4. Gently stir half the flour mixture into banana mixture; stir in buttermilk, remaining flour mixture and raisins.
  5. 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.
  6. To make frosting, blend powdered sugar and lemon juice together. Drizzle over cooled muffins.