Preheat oven to 350*F.

Heat peanut butter and butter in a saucepan over the stove on medium heat until melted. Remove from heat and let cool. Meanwhile, combine dry ingredients (flours, cocoa powder, salt, and baking powder) into a large mixing bowl.

In a separate bowl, mash the bananas until smooth. Then add the egg, brown sugar, and vanilla, and gently beat together until combined. Pour the peanut butter mixture into the banana mixture and fold together until combined. Add the peanut butter mixture to the dry ingredients, and then add the milk. Stir gently. Before the batter is combined, add chocolate chips. You want the batter to be just combined - some spots of flour are acceptable. You want to avoid over-mixing, as this will result in tough muffins.

Grease a muffin pan (I like to use a paper towel to coat the pan with a bit of olive oil - it’s all natural but prevents sticking.) Use an ice cream scoop or spatula to portion into the batter into the muffin cups, filling each about ⅔-¾ full. Bake for 16-18 minutes, or until an inserted toothpick comes out clean. Remove from pan and let cool. To make the glaze, whisk together the powdered sugar and half & half until smooth. Drizzle over muffins.