Norecipes - Elevating Everyday Meals

menu icon
go to homepage
  • Start Here
  • Recipes
  • Ingredients
  • About
subscribe
search icon
Homepage link
  • Start Here
  • Recipes
  • Ingredients
  • About
×
Home ► Recipes ► American

Lemon Banana Muffins

Updated: 03.04.25 | Marc Matsumoto | Leave a Comment

4.84 from 6 votes
These scrumptious lemon banana muffins are ultra-moist and buttery with the fresh zing of lemon zest. Coming together in about 30 minutes, these muffins are the perfect accompaniment to a lazy weekend brunch.
Recipe
These scrumptious lemon banana muffins are ultra-moist and buttery with the fresh zing of lemon.
These scrumptious lemon banana muffins are ultra-moist and buttery with the fresh zing of lemon.

I've never been a huge fan of muffins. Although they look a bit like unfrosted cupcakes, most muffins are a far cry from their distant sweet cousins. While cupcakes are sweet, moist, flavorful and fluffy, muffins are often tough, dry, and flavorless. They're a bit like the American version of scones. But like scones, muffins can be absolutely delicious when properly made.

These lemon banana muffins are ultra moist and buttery, with the perfect balance of fruity banana and zingy lemon zest. Although there's yogurt and bit of lemon juice in the batter, the acidity is neutralized by the baking soda, making the muffins light and fluffy. A combination of all-purpose and whole wheat flours add a pleasant texture to the muffin while boosting its fiber content. The bran in the whole wheat flour also has the added benefit of physically disrupting the formation of gluten networks in the batter, ensuring the muffins are tender and fluffy.

These super moist lemon banana muffins go great with blueberry preserves.
These super moist lemon banana muffins go great with blueberry preserves.

I also love that these aren't too sweet, so you don't need to think twice about eating them for breakfast. If you're in the mood for a sweeter breakfast, just serve these with some berry preserves. Blueberry makes for the perfect compliment to the tropical banana and fresh lemon flavors.

Overripe bananas are essential for these delicious lemon banana muffins.
Overripe bananas are essential for these delicious lemon banana muffins.

Using bananas that are on the verge of spoiling (mostly black with a bit of yellow) is essential to make these turn out. Not only do ripe bananas have more flavor and a higher sugar content, they also have more moisture, which is necessary to make this batter turn out right. Because it's hard to time the ripeness of bananas for when you want to make the muffins, I usually just peel and freeze them as they ripen to this point so I always have a steady supply for muffins and smoothies.

I use a Baker's Edge Better Muffin Pan because it's compact and browns evenly, but because the muffins sit closer together, overfilling the cups tends to make the muffins run together. With this recipe, I ended up with enough extra batter for 2-3 extra muffins, which I cook in a mini loaf pan. If you have a regular muffin pan, you can fill the cups to the top, which should be just enough batter for 12 regular-sized muffins.

If you're a fan of baking with bananas, check out my Chocolate Chip Banana Bread and Banana Fritters recipes. You won't look at an overripe banana the same way again!

📖 Recipe

These super moist lemon banana muffins go great with blueberry preserves.

Lemon Banana Muffins

4.84 from 6 votes
Print Pin
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Yield 12 muffins

Units

Ingredients 

  • 200 grams all-purpose flour
  • 175 grams whole wheat flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 140 grams cultured unsalted butter (10 tablespoons, at room temperature)
  • 100 grams evaporated cane sugar (about ½ cup packed)
  • 1 teaspoon lemon zest (zest of 1 lemon)
  • 300 grams bananas (~4 very ripe bananas)
  • 2 large eggs
  • 1 cup plain yogurt
  • 1 tablespoon lemon juice

Instructions

  • Adjust the oven rack to the lower middle position and then preheat to 375 degrees F. Line a 12 cup muffin pan with muffin liners.
  • Sift together the all-purpose flour, whole wheat flour, baking soda, and salt. 
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar and lemon zest until light and fluffy (about 3 minutes). 
    Creamed butter, sugar and lemon zest for banana muffins.
  • Mash the bananas, eggs, yogurt and lemon juice together until the mixture is uniform, and there are no lumps (a hand blender will speed this up).
  • With the mixer running at medium speed, slowly pour in ⅓ of the banana mixture to the butter. 
    Beat the banana mixture in the creamed banana.
  • Turn off the mixer and add half the flour mixture, mixing at low speed until just combined. Continue alternating the banana mixture and flour mixture until they both added.
    Alternate the banana mixture with the flour mixture to make the batter for the muffins.
  • Spoon the batter into the prepared muffin tin, dividing evenly and then put the pan in the oven. Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean (about 20-25 minutes).
    This recipe makes enough batter to make 12 regular-sized lemon banana muffins.
  • Let the lemon banana muffins cool until they are cool enough to handle, and serve warm. 
Recipes in your inboxDon't miss out SIGN UP!

Comments

No Comments

4.84 from 6 votes (6 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Marc Matsumoto

Welcome!

I’m Marc Matsumoto, a former chef raising a family in Tokyo, Japan. I believe anyone can become a great cook with the right ingredients and a few techniques, so I created No Recipes to help you unlock your culinary potential!

Start Here

Check out my member site for access to my secret stash of easy original recipes that I cook for my family!

Take a Peak →

Trending Recipes

  • A plate of homemade Japanese yakisoba (stir-fried ramen noodles) with pork cabbage, onions and benishoga (red pickled ginger).
    Yakisoba
  • Closeup of a plate of homemade California rolls filled with crab, avocado and cucumber wrapped in tangy sushi rice and nori.
    California Roll
  • Black Pepper Beef is a classic Chinese stir-fry made with beef, onions, and peppers.
    Black Pepper Beef
  • With spaghetti and spicy cod roe in a creamy sauce, this Mentaiko Pasta is a classic Japanese-Italian mashup that's as easy to make as it is delicous.
    Creamy Mentaiko Pasta
  • Salmon Onigiri split in half showing tender salted salmon flakes wrapped in a fluffy layer of Japanese short grain rice.
    Salmon Onigiri
  • Easy onigiri rice ball recipe stuffed with a delicious mix of canned tuna, mayonnaise and soy sauce.
    Tuna Mayo Onigiri

Trending Categories

  • Easy Japanese Recipes
  • Ramen
  • Summer
  • Japanese (Modern)
  • Japanese (Traditional)
  • Japanese (Chinese)

Footer

About

  • About
  • Help Me
  • Hire Me
  • Photography
  • FAQs

Connect

  • Email Updates
  • Contact

Legal

  • Privacy Policy
  • Cookie Policy

Copyright © 2024 Marc Matsumoto. All rights reserved

  • Facebook
  • X
  • Pinterest
  • Email
  • Reddit
  • Flipboard

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.