Preheat the oven to 180 degrees centigrade.
Mash your over ripe bananas in a large bowl.
Stir in the egg, sugar and melted spread until well combined.
Add the flour, bicarb, baking powder and salt.
Stir the mixture until just combined, it will look lumpy which is perfect.
Spoon into a greased muffin pan and bake for 15-25 minutes, or until golden brown and springy to the touch.
Remove and leave to cool slightly before removing them from the pan to cool on a wire rack.
These muffins will last all week, if they aren’t all eaten before then! You should get 12-16 large muffins or 24 mini muffins from a single batch of batter. Store them in a ziplock bag in the fridge.