2 cups (500 ml) unbleached all-purpose flour

3/4 cup (180 ml) brown sugar

1 teaspoon (5 ml) baking powder

1/2 teaspoon (2.5 ml) baking soda

3 ripe bananas

1 tablespoon (15 ml) lemon juice

1/2 cup (125 ml) milk

1/2 cup (125 ml) canola oil

2 eggs

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line 12 muffin cups with paper liners.

In a bowl, combine dry ingredients. Set aside.

In another bowl, using a fork, mash bananas with lemon juice. Add milk, oil and eggs and stir to combine. Add to dry ingredients and stir gently with a spatula until dry ingredients are just moistened.

Spoon batter into cups and bake for about 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool. Remove from the pan and cool completely on a wire rack.

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