Iced Banana Muffins

Iced Banana Muffins

Serves 20

Points per serving: 1½ (original points)

5 spray low-fat cooking spray

3 tbsp vegetable oil

50 g light brown sugar

2 medium bananas, peeled and mashed

1 lemons, finely grated zest of ½

2 large eggs, beaten

3 tbsp buttermilk

150 g flour, plain

1 tsp baking powder

½ tsp cinnamon

50 g sultanas

For the icing:

50 g icing sugar, sifted

2 tsp lemon juice

Preheat the oven to Gas Mark 4/180°C/fan oven 160°C/350°F. Lightly spray a mini muffin tray with low fat cooking spray or line with mini muffin papers.

In a large bowl combine the oil and sugar and then beat in the bananas, lemon zest, eggs and buttermilk. Sift together the flour, baking powder and cinnamon and stir into the mixture with the sultanas.

Spoon into the muffin tray and bake for 15 mins until golden and a skewer inserted comes out clean. Leave in the tin to cool for 5 mins before transferring to a wire rack to cool completely.

Once cool, make the icing. Mix together the sugar and lemon juice and drizzle over the cakes letting it run down the sides. Store in an airtight container for 1-2 days.

Notes

Freezeable without icing.