Preheat oven to 350°F. Spray a mini muffin pan with cooking spray or line with mini liners.

In a bowl, stir together 2 tablespoons peanut butter, 2 tablespoons oil, 1 medium banana (mashed), and 2 tablespoons honey until smooth.

Add 1/2 cup flour, 1/2 teaspoon baking soda, and 1/4 teaspoon baking powder to the wet mixture and stir until just combined.

Evenly distribute the batter among the cavities of the prepared mini muffin pan.

Bake at 350°F for 10–20 minutes. Check at 10 minutes by inserting a toothpick into the center of a pupcake; if it comes out clean or with a few crumbs, they are done. If not, continue baking and check every 2 minutes.

Remove from oven and let the pupcakes cool in the pan until they can be removed, then transfer to a wire rack to cool completely before frosting.

For banana frosting: stir 1/2 medium banana (mashed) and 2 tablespoons peanut butter until combined. Frost the cooled pupcakes and serve immediately (the banana frosting will brown as it sits).

For PB cream cheese frosting: stir 2 ounces cream cheese and 2 tablespoons peanut butter until smooth. Frost the cooled pupcakes and refrigerate any leftovers.