Preheat the oven to 350⁰F (175⁰C).

In a medium mixing bowl, mash the ripe bananas until smooth.

Add the egg, peanut butter, and vanilla extract to the mashed bananas.

Mix until evenly combined.

Add the instant oats, almond meal, and baking powder to the wet ingredients.

Mix well until the batter is smooth and uniform.

Spray a cupcake tray with nonstick spray.

Disperse the batter evenly into 9 cupcake molds.

Bake at 350⁰F (175⁰C) for 18 minutes or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool before serving.

Enjoy!