Banana Muffins with Tart Lemon Icing

By deanarrca

Ingredients

• 1/2 cup sugar
• 5 tablespoons unsalted butter, softened
• 1 large egg(s)
• 1 teaspoon vanilla extract
• 2 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 cup fat-free skim milk
• 4 large banana(s), ripe, mashed
• Icing
• 1 cup powdered sugar
• 1 tablespoon unsalted butter, softened
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest, strips, or more to taste
• 1 teaspoon vanilla extract

Details

Servings 18

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.

Notes:

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.

Nutritional Information:

POINTS® Value: 3