Banana Muffins With Lemon Glaze
Recipe: #37302
July 26, 2021
Categories: Desserts, Snacks, Banana, Australian, Baby Shower, Birthday, Brunch, Game/Sports Day, Picnic, Potluck Oven Bake, Vegetarian, Flour, Muffins, Kosher Dairy, more
"Saving here for future use. The thing I like about this recipe is you don't need an electric mixer."
Original is 12 servings
Ingredients
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- FOR LEMON GLAZE
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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 by Step Method
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
No special items needed.
2 Reviews
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