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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


  • 2 Eggs
  • 2 Ripe bananas
  • 1 Small lemon grate the rind
  • 2 Tbsp Plain think yoghurt Greek style is best
  • 50 g Butter Melted
  • 3 tsp Baking Powder
  • 1 1/2 cups Flour
  • Cinnamon-sugar mix This is for sprinkling on top


  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. Add the flour and baking powder and mix well.

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

  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.