Ingredients:
cooking spray
3 tablespoons vegetable oil
2/3 cup unpacked brown sugar
3 large bananas or 4 medium bananas, mashed
2 teaspoons lemon peel, grated
1 large eggs
1 large egg whites
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon table salt
1/3 cup buttermilk
1/2 cup golden seedless raisins
1/3 cup powdered sugar
1 tablespoon fresh lemon juice
Directions:
Preheat oven to 350 F.
Coat 24 mini muffin tins with cooking spray.
Blend together oil and brown sugar.
Beat in bananas, lemon zest, egg and egg white.
In a separate bowl, whisk together flour, baking powder, cinnamon and salt.
Gently stir half the flour mixture into banana mixture; stir in buttermilk, remaining flour mixture and raisins.
Divide batter among muffin pans.
Bake until a toothpick inserted into center comes out clean, about 10 to 12 minutes.
Let cool in pans for 10 minutes before inverting onto a rack to cool completely.
To make frosting, blend powdered sugar and lemon juice together.
Drizzle over cooled muffins.
Servings: 24
Time preparation: 27 min.
Time total: 39 min.