POINTS® Value | 3 Servings | 18 Preparation Time | 15 min Cooking Time | 30 min Level of Difficulty | Easy
1/2 cup sugar 6 Tbsp unsalted butter, softened, divided 1 large egg(s) 2 tsp vanilla extract, divided 2 cup all-purpose flour 2 tsp baking powder 1 tsp baking soda 1/4 cup fat-free skim milk 4 large banana(s), ripe, mashed 1 cup powdered sugar 4 tsp lemon zest, strips, or more to taste
Instructions
1. Preheat oven to 350ºF. Line 18 muffin holes with paper liners. 2. Place sugar and 5 tablespoons of butter in a large bowl; cream with an electric mixer until light and fluffy. Add egg and 1 teaspoon of vanilla; beat until thoroughly mixed. 3. 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. 4. 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. 5. Meanwhile, to make icing, combine powdered sugar, remaining tablespoon of butter, lemon zest, and remaining teaspoon of vanilla 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.
