These yummy banana and lemon muffins are packed with fresh banana and dried banana chips. The zingy lemon drizzle icing elevates them to real tea time treats
Ingredients
- 85g dried banana chips
- 140g self-raising flour
- 2 tsp baking powder
- 1 zested and juiced lemon
- 4 tbsp light muscovado sugar
- 5 tbsp milk
- 1 beaten egg
- 50ml sunflower oil
- 3 bananas
- 4 tbsp sifted icing sugar
Method
- STEP 1
Line a muffin tin with 8 paper cases. Break 50g of the banana chips into small pieces then mix with the flour, baking powder, lemon zest and muscovado sugar in a large bowl. Whisk the milk, egg and oil together. Mash the bananas with 1 tbsp of lemon juice then fold quickly into the dry ingredients with the egg mixture.
- STEP 2
Divide between the cases and bake for 20 minutes at 200C/fan 180C/gas 6 until risen and firm. Cool on a wire rack. Meanwhile mix the icing sugar with 1-2 tsp lemon juice, then dribble over the muffins before topping with remaining banana chips.