I have been wanting to try some banana bread for a while now. When I saw this recipe on the Weight Watchers website I knew I wanted to try it. There aren’t very many ingredients and it was fairly simple to execute. Overall they came out wonderful.
The icing on this muffin really made the dish. I had one of the muffins without it and it was nice but with the icing – oh man it just popped. So much so that I ate three by the end of the day.
Banana Muffins with Tart Lemon Icing
Ingredients:
1/2 cup sugar
5 Tbsp unsalted butter, softened
1 large egg
1 tsp vanilla extract
2 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 cup 2% milk
4 bananas, mashed
Icing:
1 cup powdered sugar
1 Tbsp unsalted butter, softened
1 Tbsp fresh lemon juice
1 tsp lemon zest to taste
1 tsp vanilla extract
Instructions:
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.
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