Banana Muffins With Lemon Glaze

12
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"Saving here for future use. The thing I like about this recipe is you don't need an electric mixer."

Original recipe yields 12 servings
OK
  • FOR LEMON GLAZE

Nutritional

  • Serving Size: 1 (159.5 g)
  • Calories 410.9
  • Total Fat - 18.1 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 151.8 mg
  • Sodium - 170 mg
  • Total Carbohydrate - 55.7 g
  • Dietary Fiber - 4 g
  • Sugars - 35.1 g
  • Protein - 9.7 g
  • Calcium - 139.4 mg
  • Iron - 2.2 mg
  • Vitamin C - 4.3 mg
  • Thiamin - 0.2 mg

Step 1

Preheat the oven to 190°C.

Step 2

Line 12-hole 80 ml (1/3 cup) muffin tin with paper cases.

Step 3

Sift both the flours, baking powder and cinnamon together into a large mixing bowl, returning any husks to the bowl and stir in the sugar, coconut and pecans, breaking up any lumps of sugar.

Step 4

Use a fork to whisk together the buttermilk, oil, eggs and vanilla in a bowl or jug. Peel and mash the bananas and then stir into the buttermilk mixture and add to the flour mixture and use a spatula or large metal spoon to fold together until just combined (be careful not to overmix).

Step 5

Spoon the mixture into the paper cases, dividing evenly and bake for 20-25 minutes or until the muffins are golden and cooked when tested with a skewer.

Step 6

Meanwhile, to make the lemon glaze, place the icing sugar and lemon juice in a bowl and mix until smooth, cover and set aside while the muffins finish baking.

Step 7

Remove the muffins from the oven and stand for a few minutes in the tin before transferring to a wire rack and drizzle a little of the lemon glaze over each warm muffin and serve warm or at room temperature.

Step 8

NOTE - These muffins will keep in an airtight container at room temperature for up to 1 day.

Tips & Variations


No special items needed.

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