1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Prepare COCOA CRUMB TOPPING; set aside.
2. Beat shortening and sugar in small bowl. Add eggs and vanilla; beat until smooth. Add banana, flour and baking soda; blend just until combined. Stir in peanut butter chips. Fill muffin cups 2/3 full with batter; sprinkle about 1/2 teaspoonful COCOA CRUMB TOPPING onto top of each muffin.
3. Bake 15 to 20 minutes or until wooden pick inserted into centers comes out clean. Cool slightly in pan on wire rack. Serve warm or at room temperature. Cover; refrigerate leftovers. 16 to 18 muffins.
COCOA CRUMB TOPPING: Stir together 2 tablespoons sugar, 1 tablespoon HERSHEY'S Cocoa and 1 tablespoon melted butter or margarine in small bowl. Stir in 1/4 cup finely chopped peanuts until well blended.