These scrumptious lemon banana muffins are ultra-moist and buttery with the fresh zing of lemon zest. Coming together in about 30 minutes, these muffins are the perfect accompaniment to a lazy weekend brunch.
Adjust the oven rack to the lower middle position and then preheat to 375 degrees F. Line a 12 cup muffin pan with muffin liners.
Sift together the all-purpose flour, whole wheat flour, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar and lemon zest until light and fluffy (about 3 minutes).
Mash the bananas, eggs, yogurt and lemon juice together until the mixture is uniform, and there are no lumps (a hand blender will speed this up).
With the mixer running at medium speed, slowly pour in 1/3 of the banana mixture to the butter.
Turn off the mixer and add half the flour mixture, mixing at low speed until just combined. Continue alternating the banana mixture and flour mixture until they both added.
Spoon the batter into the prepared muffin tin, dividing evenly and then put the pan in the oven. Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean (about 20-25 minutes).
Let the lemon banana muffins cool until they are cool enough to handle, and serve warm.