Spray a 12-cup muffin tin with non-stick cooking spray
In large bowl, stir together flour, baking powder and baking soda.
In a medium bowl, beat egg substitute slightly and stir in mashed bananas, sugar, Splenda, oil, milk, and lemon peel. Add to flour mixture stirring just until combined.
Fill muffin cups 2/3 full.
Bake for about 18 minutes, or until tops are lightly browned and a toothpick inserted in the center comes out clean.
Allow to cool for 5 minutes and then turn out of pans. Serve warm or refrigerate or freeze for later use.