Makes 12 muffins
[Ingredients]
300-325g mashed over-ripe banana, from about 2 large or 3 medium-small bananas
1 teaspoon lemon juice
1 egg, lightly beaten
80ml (1/3 cup) canola or corn oil
225g (1 1/2 cups) plain flour
2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda (baking soda)
1/2 teaspoon salt
110g (1/2 cup) caster sugar
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[Preparation]
1. Preheat oven to 190°C. Line 12 muffins tin with paper patty cups.
2. Mash bananas with lemon juice. Stir in lightly beaten egg and oil.
3. Sift plain flour, baking powder, soda, salt and sugar into a large mixing bowl and mix together well.
4. Add banana mixture into flour mixture. Fold through lightly and quickly until all the dry ingredients are just moistened. Do not over-mix.
5. Spoon heaped tablespoon of batter evenly into each cup.
6. Bake immediately for about 20 minutes, or until cooked. Serve warm with butter.
Taste: Soft, light and moist
Consume: Best served warm, but equally good at room temperature
Storage: Store uneaten muffins in airtight container in the refrigerator, reheat in the microwave for about 20-30 seconds before serving
Recipe Reference: ‘Best Ever Banana Muffins’ recipe from Cooks.com
Corner Café 
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