Preheat oven to 350 degrees F.

Spray your muffin top pan (or muffin pan) with non-stick cooking spray.

In a large bowl, combine flour, sugars, cocoa powder, baking powder, baking soda and salt. Mix well to combine.

In a separate bowl combine butter, eggs, bananas, Greek yogurt and vanilla extract. Mix with electric mixer to fully combine.

Combine wet ingredients and dry ingredients and stir until just combined. Do not over mix.

Scoop batter into greased muffin top pan or muffin pan.

Place peanut butter or No-Nut Butter in a microwave safe bowl and microwave starting at 10 seconds. You want to melt your peanut butter enough that you can drizzle it, this may take 10-20 seconds (or more) depending on your microwave. Once melted, drizzle a small amount on top of each muffin or muffin top with a spoon.

Sprinkle chocolate chips on top of each muffin.

Bake muffin tops for approximately 10-13 minutes or until toothpick inserted in center of muffins comes out clean and tops spring back lightly when touched. For regular muffins, bake for approximately 15-20 minutes or until toothpick inserted in center of muffins comes out clean and tops spring back lightly when touched.

Let cool for approx five minutes in pans, then transfer to a wire rack to finish cooling. Once completely cooled, I prefer to store mine in the fridge and freezer in freezer style zipper bags. Enjoy!