Banana muffins with peanut butter icing

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

1. Step 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. Step 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. Step 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. Step 4
   Spread icing over muffins and top with banana chips.