Banana Mini Muffins with Cream Cheese Icing

 1&1/2 cups self-raising flour
    1/2 tsp bi-carbonate soda  
    3/4 cup banana, mashed  
    1/2 cup vegetable oil
    1 egg, lightly beaten
    3/4 cup milk

Icing:
    250g cream cheese
    4 tbs icing sugar
    2 tsp finely grated lemon rind

Preheat oven to 180°C.
Line a 24 cup mini muffin pan with patty pans.
Sift flour and bi-carb into a bowl and add brown sugar. Set aside.
In another bowl lightly beat the egg and add milk, vegetable oil and banana and stir.
Stir the wet ingredients into the dry ingredients until just combined.

Spoon into muffin pans and bake for 10-12 mins.
To make the icing, warm the cream cheese in the microwave for one minute and add lemon zest and sifted icing mixture.
Beat with electric mixer for 2 mins.
Transfer into a piping bag immediately and pipe onto cooled muffins.