1. Heat the oven to 200c / 180c fan and line a 12 hole muffin tin with paper cases.
  2. Mix the flour, baking powder and soda in a large bowl and set to one side.
  3. Combine the peanut butter, mashed banana, oil and sugar in a bowl, then pour into the dry ingredients. Stir together gently, then add in the milk, little by little, being careful not to over mix.
  4. Fold in the fresh berries, and divide the mixture between the muffin cases.
  5. Bake for 20 minutes, until golden, and a skewer comes out clean.
  6. Place onto a wire rack to cool, and before serving drizzle a tsp of smooth Pic's over each muffin.
  7. Store in an airtight container for 3 days, alternatively freeze for up to 3 months.