- 18
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
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