Lemon Banana Muffins Recipes

LEMON BANANA MUFFINS

Steps:

• 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.
• Sift in the flour, baking powder, baking soda and salt, and mix well.
• Fill the muffin tins about two-thirds full and sprinkle the top of each muffin with a little cinnamon and sugar mixed together.
• 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.

LEMONY BANANA CRUMB MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C) and grease a 12-cup mini muffin pan.
• Combine brown sugar, flour, coconut, and lemon zest in a bowl for crumb topping. Rub in butter until the mixture is coarse and crumbly.
• Add 1 teaspoon lemon juice to milk and let sit until curdled, about 5 minutes.
• Cream white sugar and butter in a medium bowl. Mix banana and egg together in another bowl and add lemon zest, remaining lemon juice, and vanilla extract. Add the banana mixture to the creamed butter and sugar and stir well. Add the curdled milk and stir lightly into the mixture.
• Combine self-rising flour, all-purpose flour, baking soda, salt, nutmeg, and cinnamon in a large bowl. Pour in the banana mixture and stir until just combined.
• Drop by heaping spoonfuls into the prepared muffin pan, filling about 1/8 inch higher than the cups, ensuring nice, top-heavy muffins. Sprinkle with the crumb topping, lightly pressing it into the batter so it doesn't fall off and melt during cooking.
• Bake in the preheated oven until golden, 10 to 12 minutes. Let cool slightly in the pan before removing to a wire rack.

BASIC BANANA MUFFINS

Steps:

• In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. , Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

LEMON MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined.
• Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

LIGHTER BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 10 muffin cups.
• In a medium bowl, combine eggs and bananas. In a separate bowl, mix together flour, salt, sugar and baking soda. Stir banana mixture into flour mixture. Fold in walnuts if desired. Pour batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.