Heat your oven to 350°F (175°C). This ensures the muffins bake well on the outside while staying moist and fluffy inside.

Line a 12-cup muffin tin with paper liners or grease the cups with butter or non-stick spray. This prevents the muffins from sticking and makes them easier to remove.

In a large bowl, mash 2 overripe bananas with a fork or potato masher. Overripe bananas are sweeter and softer, which helps bind the ingredients.

Mix in 1/2 cup of creamy natural peanut butter (or almond/cashew butter). This adds structure and creates a tender texture.

Crack 1 large egg into the bowl and add 1/3 cup of granulated sugar. Stir until everything is well combined. The egg acts as a binder, and the sugar adds sweetness and moisture.

In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 tsp salt (if using), and 1/2 cup chopped nuts (if using). The flour provides structure, the salt enhances flavor, and the nuts add texture.

Pour the dry ingredients into the bowl with the wet ingredients. Gently fold them together with a spatula or wooden spoon until just combined. Avoid over mixing to keep the muffins light and fluffy.

Divide the batter evenly among the muffin cups, filling them about 3/4 full. This allows room for the muffins to rise.

Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be golden brown on top.

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents sticking. Enjoy your moist and tender banana muffins!