Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, mash bananas until smooth but slightly chunky. Stir in lemon zest, lemon juice, eggs, sugar or honey, vanilla extract, and melted butter or oil. Mix until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gently fold dry ingredients into the banana-lemon mixture. Mix just until no dry streaks remain—do not overmix.
- Scoop batter into muffin tin, filling each cup about ¾ full.
- Bake for 18–22 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Add 1/2 teaspoon lemon extract for a stronger lemon flavor.
- Avoid overmixing to keep muffins soft and fluffy.
- For extra moisture, use oil instead of butter.
- Store in an airtight container lined with paper towels for up to 2 days at room temp or freeze for up to 3 months.
- Add 1/2 teaspoon lemon extract for a stronger lemon flavor.
- Avoid overmixing to keep muffins soft and fluffy.
- For extra moisture, use oil instead of butter.
- Store in an airtight container lined with paper towels for up to 2 days at room temp or freeze for up to 3 months.