Sunday, September 9, 2012

Chocolate Chip Banana Muffins with Lemony Icing

I love these muffins because they have the sweetness from the bananas and the chocolate chips combined with the tartness of the lemon icing.  If you have bananas that are ripening quickly or others that are too ripe, whip up a batch of these muffins.


For Muffins
1/2 cup sugar  
5 tablespoons unsalted butter, softened  
1 large egg 
1 teaspoon vanilla extract  
2 cups all-purpose flour  
2 teaspoon baking powder  
1 teaspoon baking soda  
1/4 cup fat-free skim milk  
4 large bananas, ripe, mashed
1 cup semi-sweet chocolate chips

For Icing  

1 cup powdered sugar  
1 tablespoon unsalted butter, softened  
1 tablespoon fresh lemon juice  
1 teaspoon lemon zest, strips, or more to taste  
1 teaspoon vanilla extract  


For Muffins

Preheat oven to 350ºF.  Grease muffin tin well with cooking spray.

Place sugar and butter in a large bowl; cream with an electric mixer until light and fluffy. Add egg and vanilla; beat until mixed well.

In another large bowl, mix together flour, baking powder and baking soda. Add half of flour mixture to butter mixture; beat well with mixer. Add milk and remaining flour mixture; beat until batter is combined and then fold in mashed bananas.  Fold in chocolate chips.

Spoon batter into muffin tin about 3/4 full. Bake until muffins start to brown and a toothpick inserted in center of a muffin comes out clean, around 25 to 30 minutes. Allow muffins to cool in pan for a few minutes; remove to a wire rack and cool completely before icing.

For Icing

Meanwhile, combine icing ingredients in a medium bowl; beat with an electric mixer until creamy. Ice cooled muffins; cover and refrigerate any uneaten muffins.

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