Banana muffins with tart lemon icing

6 Points, Weight Watchers

Prep Time: 0:15 Cook Time: 0:30 Total Time: 0:45 Difficulty: Easy Servings: 18 Source:

Ingredients

1/2 cup(s) sugar

5 Tbsp , softened unsalted butter

1 large egg(s) 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 , ripe, mashedIcing banana(s)

1 cup(s) powdered sugar (confectioner's)

1 Tbsp , softened unsalted butter

1 Tbsp fresh lemon juice

1 tsp , strips, or more to taste lemon zest

1 tsp vanilla extract

Directions

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.

Nutrition

6 smart points