Easy Lemon Banana Muffins Recipe

It’s pretty well agreed now that the amount of sugar we are consuming in modern western society isn’t doing us any good.

So to cut the sugar levels a bit further, try making your own cakes and muffins, you can almost always drastically reduce the sugar content without doing much harm to the flavour at all. Especially with muffins, you can create an illusion of sweetness by sprinkling a tiny bit of sugar or cinnamon-sugar mix on the surface of quite low-sugar mixes

Here is a delicious Lemon Banana Muffin Recipe that’s very light in sugar indeed.

Lemon Banana Muffins Recipe

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Lemon Banana Muffins

These are light and not too sweet, very easy to make, and are a great way to use up those bananas that are starting to look a bit tired and spotty! They are particularly nice fresh out of the oven, with a bit of butter…

Course Snack

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 12

Author Robert Glensor

Ingredients

• 2 Eggs
• 2 Ripe bananas Mashed with a fork
• 1 Small lemon Juice and grated rind
• 2 Tbsp Plain think yoghurt Greek style is best
• 50 g Butter Melted
• 1/4 cup Sugar Raw sugar works best, but white will do
• 1 1/2 cups Flour
• 1 tsp Baking powder
• 1 tsp Baking soda
• 1/4 tsp Salt
• 1-2 Tbsp Cinnamon-sugar mix This is for sprinkling on top

Instructions

1. Lightly oil a muffin tin and preheat the oven to 210°C. The recipe will make 10 to 12 muffins.
   

2. Combine eggs, bananas, lemon rind and juice, yoghurt, melted butter and sugar in a bowl and whisk together.

3. Sift in the flour, baking powder, baking soda and salt, and mix well.

4. Fill the muffin tins about two-thirds full and sprinkle the top of each muffin with a little cinnamon and sugar mixed together.

5. Bake for 10 to 15 minutes or until golden brown and firm.

6. Allow to cool in the tin for 5 minutes before removing to a wire rack to cool completely (if you don’t eat them immediately...). These freeze well and thaw quickly and efficiently in the microwave.

Tips for the best Lemon Banana Muffins Recipe

• • • Mash the bananas thoroughly. Ensure your bananas are very well mashed before mixing them into the wet ingredients. Large chunks of banana can make the muffins overly dense in spots.
    • Do not overmix. When combining the wet and dry ingredients, use a gentle folding motion. Overmixing develops the gluten in the flour and will result in tough, heavy muffins instead of light, fluffy ones.
    • Watch the oven temperature. Baking at 210°C is hotter than standard recipes, which helps create that bakery-style domed top. Just keep a close eye on them from the 10-minute mark so the sugar on top does not catch and burn.
    • Use muffin liners for easy cleanup. If you do not want to oil the tin directly, paper cases work perfectly and make them very easy to pack into school lunches the next day.

How to store Lemon Banana Muffins Recipe

In the fridge: You can store these muffins in an airtight container at room temperature for up to two days, or in the fridge for up to four days. If keeping them in the fridge, pop them in the microwave for 10 seconds to soften them up before eating.

In the freezer: These muffins freeze incredibly well. Wait until they are completely cool, then place them in an airtight freezer bag or container. They will keep perfectly for up to three months.

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Reheating: To thaw, you can leave them at room temperature for a couple of hours, or pop a frozen muffin into the microwave for about 30 to 40 seconds on medium power for an instant warm snack.

Lemon Banana Muffins Recipe FAQs

Can I use frozen bananas for this recipe?

Yes, absolutely. Frozen bananas are fantastic for baking. Just make sure you thaw them completely and drain off any excess watery liquid before mashing them, otherwise your muffin batter might become too thin and runny.

Do I have to use Greek yoghurt?

The recipe works best with a thick Greek-style yoghurt because it adds moisture without making the batter too wet. If you only have regular plain yoghurt, that will work too, but your muffins might be slightly softer or need an extra minute in the oven.

Can I make these muffins dairy-free?

You can easily adapt these for a dairy-free diet. Swap the melted butter for a neutral oil (like canola or melted coconut oil) and replace the Greek yoghurt with a thick dairy-free alternative, such as a cultured coconut yoghurt.

Why did my muffins not rise properly?

The most common culprit is expired raising agents. Check the dates on your baking soda and baking powder. Also, make sure your oven is fully preheated to the high 210°C temperature before the muffins go in, as that initial blast of heat is crucial for a good rise.

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