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Use bananas that are very heavily speckled or even black; less-ripe bananas will produce dry muffins with less flavor. You should have 1¾ to 2 cups of mashed bananas. You can substitute thawed frozen bananas; be sure to add any juice that is released as the bananas thaw. We developed this recipe with our favorite conventional creamy peanut butter, Skippy. You can substitute a natural peanut butter, if desired, but be sure to stir it very well before measuring.
Adjust oven rack to middle position and heat oven to 425 degrees. Grease 12-cup muffin tin. Whisk flour, baking powder, baking soda, and salt together in medium bowl.
Whisk bananas, ¾ cup sugar, eggs, oil, peanut butter, and vanilla in large bowl until fully combined. Add flour mixture and whisk until fully combined. Set aside 2 tablespoons peanuts for topping. Fold remaining peanuts into batter. Using portion scoop or large spoon, divide batter evenly among prepared muffin cups (about ½ cup batter per cup; cups will be very full). Sprinkle with remaining 1 tablespoon sugar and reserved peanuts.
Bake until tops are golden brown and toothpick inserted in center comes out clean, 14 to 18 minutes. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and let cool for at least 5 minutes. Serve warm or at room temperature.