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Peanut Butter and Banana Muffins

I recently discovered the amazing Manilife peanut butter. It's free from sugar and palm oil, so it's great for humans and my pooches. And oh my the flavour is ABSOLUTELY amazing. I buy the crunchy deep roasted, honestly I've never tasted peanut butter like it.
280g S/R flour
1/2 tsp bicarbonate of soda
1 tsp baking powder
180g caster sugar
Pinch of salt
300ml milk
1 tbsp lemon juice (bottled is fine)
80g melted butter
1 egg
1 tbsp vanilla extract
2 small very ripe mashed bananas 
80g peanut butter, you want either the Mani life one or something similar, (100% peanuts)

40g softened unsalted butter (salted will make it too salty with the PNB)

40g Peanut butter
100g icing sugar
2 Tbsp boiling water

You will also need a 12-hole muffin tin lined with paper tulip cases

Preheat the oven to 170ÂșC/gas mark 3

Combine the flour, baking powder, bicarb, salt and caster sugar in a large bowl and make a well in the centre. 

In a jug, whisk together the melted butter, peanut butter, egg, vanilla, lemon and milk.

Add the mashed bananas into the bowl with the flour and tumble around so all the pieces are dusted in flour. Make a well in the centre.

Pour the wet ingredients into the well in the dry ingredients and fold together using a large metal spoon until just combined. Do not overwork the batter as the muffins will become tough and heavy. 

Divide the batter between the muffin cases. Bake on the middle shelf of the preheated oven for 25-30 minutes until well risen, golden brown and a skewer inserted into the middle of a muffin comes out clean. Leave to cool completely. 

Whip the butter and peanut butter together until well combined, now whip in the icing sugar, finally add the hot water and whip to combine. 

Spoon into a Piping bag and pipe equally onto each of the cold muffins.