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Preheat your oven to 350°F (175°C) and spray a muffin tin with non-stick spray.
In a large mixing bowl, beat together the butter and sugar with a mixer until creamy.
Add the peanut butter, mashed bananas, milk, and vanilla extract, and mix until fully incorporated. Beat in the eggs briefly.
Add the flour, baking powder, baking soda, and salt to the same bowl. Sift the cocoa powder into the bowl using a fine mesh strainer. Stir everything together until the batter is smooth and well-combined.
Fill each muffin tin about ⅔ full with the batter.
For the peanut butter swirl: Add an overflowing ½ teaspoon of peanut butter to the top of each muffin. Use a toothpick to gently swirl the peanut butter across the top of each muffin.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.