Banana Muffins with Peanut Butter Icing

Ingredients

• 375g (2 1/2 cups) self-raising flour
• 1/2 tsp baking powder
• 200g (1 cup, firmly packed) dark brown sugar
• 2 eggs
• 400g mashed banana
• 2 tsp finely grated lemon rind
• 2 tbs fresh lemon juice
• 200ml canola oil
• 125ml (1/2 cup) milk
• 250g ctn Woolworths Select Spreadable Cream Cheese
• 2 tbs smooth peanut butter
• 45g (1/4 cup) pure icing sugar
• Dried banana chips, to decorate

Method

1. Preheat oven to 180°C. Line ten 250ml (1-cup) capacity muffin pans with paper cases. Sift the flour and baking powder into a large bowl. Stir in the sugar. Make a well in the centre. Add the egg, banana, lemon rind, lemon juice, oil and milk. Stir until just combined.
2. Divide the mixture among the prepared pans. Bake for 20 minutes or until golden. Set aside in the pans for 10 minutes to cool slightly before transferring to a wire rack to cool completely.
3. Use an electric beater to beat the cream cheese, peanut butter and icing sugar in a bowl for 4 minutes or until pale and creamy.
4. Spread icing over muffins and top with banana chips.

Notes

• 
  Cook's tip: You'll need 3-4 bananas for this recipe.
  Make it ahead: Make these muffins up to 2 days ahead. Store in an airtight container in a cool, dry place.
  Swap it: To make choc-banana muffins, replace the peanut butter with chocolate-hazelnut spread.