Banana Muffins with Tart Lemon Icing

By á-4131

Prep time: 15 min
Cook time: 30 min
Other time: 0 min
Serves: 18
5 points plus

Ingredients

• 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, mashed
• Icing
• 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

Preparation

Step 1

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

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.

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.

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.

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.