85g dried banana chips
140g self raising flour
2 teaspoon baking powder
Finely grated zest and juice of 1 lemon
4 tablespoons light muscovado sugar
5 tablespoons milk
1 egg, beaten
4 tablespoons icing sugar
Preheat the oven to 180C/gas mark 6. Line a muffin tin with 7 paper cases. Break 50g of the banana chips into pieces. Sift together the flour and baking powder. Stir in the zest, sugar and the broken banana chips.
Whisk together the milk, egg and oil. Mash the bananas with 1 tablespoon of lemon juice. Fold carefully into the dry ingredients with the egg mixture (do not overwork it). Divide the mixture between the muffin cases, not quite filling them. Bake for twenty minutes until risen and firm. Leave for a few minutes, and then transfer to a wire rack to cool.
Sift the icing sugar into a bowl. Blend with 1-2 teaspoons of the remaining lemon juice. Drizzle over the muffins, decorate with the remaining whole banana chips.