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…
Lightly oil a muffin tin and preheat the oven to 210°C. The recipe will make 10 to 12 muffins.
Combine eggs, bananas, lemon rind and juice, yoghurt, melted butter and sugar in a bowl and whisk together.
Add the flour and baking powder and mix well.
Fill the muffin tins about two-thirds full and sprinkle the top of each muffin with a little cinnamon-sugar mix.
Bake for 10 to 15 minutes or until golden brown and firm.
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.