Preheat the oven to 350 °F. Prepare two muffin pans with cupcake liners spritzed with nonstick cooking spray.
In a large bowl, whisk together the dry ingredients: flour, baking soda, and salt.
In a mixing bowl, beat together the butter and peanut butter until well blended. Then, add the sugar, beating until well blended and scraping down as needed.
Beat in the eggs, milk, vanilla extract, and bananas.
Stir the dry ingredients into the wet ingredients until combined.
Stir in the chocolate chips, reserving some for topping.
Divide the batter into the muffin cups, filling each about ¾ full. Sprinkle the tops with additional chocolate chips, if desired.
Bake for 16 to 18 minutes or until a toothpick inserted in the middle of the muffins returns clean.
Cool the muffin tin on a wire rack for 10 minutes before removing the muffins to cool completely.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.