Cooking Instructions:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, mix the peanut butter and brown sugar until well combined. Add the egg and continue to mix until fully incorporated.
Stir in the mashed bananas, milk, and vanilla extract until the mixture is smooth.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Don't overmix; some lumps are okay.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
For the best results, use overripe bananas as they provide more sweetness and moisture to the muffins.
You can also customize the recipe by adding in chocolate chips or chopped nuts for extra texture and flavor. If you're looking to make these muffins ahead of time, they freeze well, so you can enjoy them later.
Just make sure to store them in an airtight container or freezer bag to maintain freshness.