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Preheat oven to 425F degrees. Spray 12 muffin cups with non-stick cooking spray. Set aside.
In a large bowl, using an electric or stand mixer with paddle attachment cream butter and sugar together until light and fluffy.
In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined.
Add mashed bananas and creamy peanut butter, mix until combined.
Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVERMIX!
Using an ice cream scooper, scoop muffin batter into prepared muffin tins. Press dried banana chips and peanut butter chips into each muffin. Bake at 425F for 5 minutes. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12-15 more minutes or until a toothpick inserted in the center comes out clean.
Let muffins cool on wire rack for at least 10 minutes before enjoying.