Weight Watchers Banana Muffins With Tart Lemon Icing

“These muffins are like mini-frosted banana cakes with a surprising burst of lemon. They are 3 points per muffin. This recipe makes 18 mini-muffins.”
READY IN:
45mins
SERVES:
18
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350ºF.
  2. Line 18 muffin holes with paper liners.
  3. Place sugar and butter in a large bowl; cream with an electric mixer until light and fluffy.
  4. Add egg and vanilla; beat until thoroughly mixed.
  5. In another large bowl, mix together flour, baking powder and baking soda. Add half of flour mixture to butter mixture; beat well with mixer.
  6. Add milk and remaining flour mixture; beat until batter is combined and then fold in mashed bananas.
  7. Spoon batter into muffin liners about 3/4 full.
  8. Bake until muffins start to brown and a tester inserted in center of a muffin comes out clean, about 25 to 30 minutes.
  9. Allow muffins to cool in pan for about 2 minutes; remove to a wire rack and cool completely before icing.
  10. Meanwhile, combine icing ingredients in a medium bowl; beat with an electric mixer until creamy, about 1 to 2 minutes.
  11. Ice cooled muffins; cover and refrigerate any uneaten muffins.
  12. Yields 1 muffin per serving.
  13. Note:.
  14. 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.

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