Prep the pan: Heat the oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners or grease well.
Whisk the wet base: In a large bowl, whisk eggs until smooth. Add peanut butter, sweetener, almond milk, oil, mashed banana, banana extract, and vanilla. Whisk until creamy and fully combined.
Combine the dry ingredients: In the same bowl, add almond flour, coconut flour, baking powder, baking soda, and salt.
Stir with a spatula until no dry spots remain. The batter will be thick but scoopable.
Taste and adjust: For stronger banana flavor, add a few more drops of banana extract. For sweeter muffins, add an extra tablespoon of sweetener.
Fold in extras: If using chocolate chips or chopped peanuts, fold them in gently.
Portion the batter: Divide evenly among the muffin cups, filling each about 3/4 full.
Smooth the tops with a spoon if needed.
Bake: Bake 16–20 minutes, until the tops are set and a toothpick comes out with a few moist crumbs. Do not overbake—almond flour browns quickly.
Cool: Let muffins cool in the pan 5 minutes, then transfer to a wire rack to cool completely. They firm up as they cool.