Preheat oven to 350 degrees. Grease 16 muffin cups. Grease well or they will stick!
In a medium bowl, mash the bananas with a fork. Add eggs. Mix well with fork until well combined.
Add peanut butter, cocoa powder, and vanilla. Continue to mix well.
Grab a spoon and mix in remaining ingredients - oats, milk and salt. Stir carefully until combined. Allow to sit for 5 - 10 minutes so the oats can absorb a little liquid.
Top each muffin with chocolate chips & crushed peanuts.
Bake for 25 - 30 minutes for 16 cups.
Remove from oven when center is firm to the touch. Allow to cool slightly before removing from tins. Run a knife around the edges to loosen before removing. Allow to cool on a baking rack.
Store in the refrigerator for up to 7 days or in the freezer for up to 3 months.