What you will need
- 1½ cups (225g) self-raising flour
- ½ tsp bicarbonate of soda
- ½ cup (100g) brown sugar
- ½ cup (125ml) mashed ripe banana
- 1/3 cup (80ml) vegetable oil
- 1 egg, lightly whisked
- ¾ cup (185ml) milk
- 125g light cream cheese, softened
- 2 tbs icing sugar mixture
- 1 tsp finely grated lemon rind
These muffins can be frozen and put straight into a lunch box to defrost. Store in an airtight container in the freezer for up to 3 months.
Make the muffin mixture
Preheat oven to 180°C. Grease a 12 x 1/3-cup capacity muffin pan. Combine flour, bicarbonate of soda and sugar in a bowl. Make a well in the centre. Whisk mashed banana, oil, egg and milk together in a jug. Pour into the well and gently stir until just combined.
Spoon mixture & bake
Spoon mixture evenly among prepared muffin holes. Bake in oven for 15 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and set aside to cool.
Make the icing & spread
Use an electric mixer to beat cream cheese, icing sugar and lemon rind in a small bowl until light and fluffy. Spread the top of each muffin with a little of the cream cheese mixture.