With the rack in the middle position, preheat the oven to 350°F (180°C). Line 12 muffin cups with paper liners.
In a bowl, combine the dry ingredients.
In another bowl, mash the bananas and lemon juice with a fork. Add the milk, oil and eggs. Mix well. Add to the dry ingredients and stir gently with a spatula until the dry ingredients are just moistened. Spoon the batter into the muffin cups.
Bake for 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool. Unmould and cool completely on a wire rack.
In a bowl, combine the peanut butter and chocolate with a spatula. Stir in the cream.
Frost the cooled muffins. Sprinkle with peanuts or garnish with a banana slice.
You can replace the chocolate-peanut frosting with whipped peanut butter. For best results, the peanut butter should be at room temperature before using.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.