Banana Lemon Muffins
Banana lemon muffins are a sweet and tangy fusion, blending the comforting creaminess of ripe bananas with the vibrant zing of lemon zest and juice. Moist, fluffy, and packed with natural flavor, these muffins are perfect for breakfast, snacks, or dessert.
Equipment
- Muffin tin
- Paper liners or nonstick spray
- Mixing bowls
- whisk
- Spatula
- - Citrus zester
- Measuring cups and spoons
- Cookie scoop (optional)
- oven
Ingredients
- - 2–3 ripe bananas mashed
- - Zest of 1 lemon
- - 2–3 tablespoons fresh lemon juice
- - 2 large eggs
- - 1/2 cup sugar or honey adjust to taste
- - 1 teaspoon vanilla extract
- - 1/3 cup melted butter or neutral oil
- - 1 3/4 cups all-purpose flour
- - 1 teaspoon baking soda
- - 1/4 teaspoon salt
Instructions
- 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.