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1
Preheat oven to 350F Line muffin pan with paper liners.
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2
Sift the flour, baking soda, baking powder, salt and sugar in a large bowl and mix.
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3
In a separate, smaller bowl, whisk together the oil, milk, vanilla, almond extract, and mashed banana.
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4
Create a well in the dry ingredients and fold in wet ingredients, mixing to just combine - don't over-mix.
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5
Fill liners two-thirds full.
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6
Bake for 20-22 minutes until a tester comes out clean.
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7
Cool completely on wire rack before frosting.
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8
With electric handheld mixer, cream together margarine and shortening at medium speed until smooth.
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9
Add peanut butter, molasses, and vanilla, and beat until very smooth, 2 to 3 minutes.
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10
Beat in sugar; mixture will be very stiff.
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11
Dribble in milk a little at a time, beating continuously until frosting is pale tan and very fluffy.
