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Banana and Lemon muffins

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.