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

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.
Course Brunch, Snacks
Cuisine American
Level Intermediate
Main Ingredient Flour, Fruit
Diet Pescatarian, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 537kcal

Equipment

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 Fahrenheit. Line a 12 cup muffin pan with muffin liners.
  • Sift together the 200 grams all-purpose flour, 175 grams whole wheat flour, 1 teaspoon baking soda, and ¼ teaspoon salt. 
    200 grams all-purpose flour, 175 grams whole wheat flour, 1 teaspoon baking soda, ¼ teaspoon salt
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the 140 grams cultured unsalted butter, 100 grams evaporated cane sugar and 1 teaspoon lemon zest until light and fluffy (about 3 minutes). 
    140 grams cultured unsalted butter, 100 grams evaporated cane sugar, 1 teaspoon lemon zest
    Creamed butter, sugar and lemon zest for banana muffins.
  • Mash the 300 grams bananas, 2 large eggs, 1 cup plain yogurt and 1 tablespoon lemon juice together until the mixture is uniform and there are no lumps (a hand blender will speed this up).
    300 grams bananas, 2 large eggs, 1 cup plain yogurt, 1 tablespoon lemon juice
  • 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 are 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. 
    These super moist lemon banana muffins go great with blueberry preserves.

Nutrition

Calories: 537kcal | Carbohydrates: 77g | Protein: 12g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 326mg | Potassium: 422mg | Fiber: 5g | Sugar: 25g | Vitamin A: 748IU | Vitamin C: 6mg | Calcium: 82mg | Iron: 3mg