Put the bananas and lemon juice in a bowl, and mash them with a masher. Sift powdered ingredients together in a separate bowl.
In another bowl, add the softened butter (leave at room temperature or microwave for 20~30 seconds) and sugar, and mix until it becomes pale in color.
Add the eggs in the bowl from step 2, and mix well. Add the bananas from step 1, and mix well.
Fold the flour mixture from step 1 in, and the batter is ready.
Fill the muffin tins 80% of the way up, and bake in a 170°C oven for 25 minutes.
I didn't have enough muffin tins, so I baked half of the batter with a square mold. It has chocolate chips in the picture.
Story Behind this Recipe
I and baked with lots of banana muffin recipes, but I liked my original recipe the best. I came up with this recipe more than 20 years ago with trial and error.
it will be "really sweet" with the recipe amount of sugar. Even if you decrease the amount by half, it will be a little sweeter than pancakes, so please decrease the sugar amount to your preference. Please use lemon juice to prevent the bananas from browning, and it will refine the flavor.