Mega flavor breakfast treat of banana, chocolate, and cinnamon muffins. Soft and moist with the gooey chocolate is an excellent indulgence with a cup of hot coffee or tea.
Gather all the ingredients and preheat the oven to 180ºC/356ºF.
Sift all the dry ingredients into a mixing bowl.
Using the stand mixer with the paddle attachment, cream the butter and sugar, on medium speed, until fluffy and very pale - about 5 minutes.
Meanwhile, mash the bananas with a fork until creamy consistency and combine with all the other wet ingredients. Mix until well incorporated.
Scrape the bowl of a stand mixer and add the wet ingredients. Mix on medium speed until well incorporated.
With the mixer on low speed, add all the dry ingredients. After a couple of revolutions, add the chocolate and mix until no dry bits are visible - Note 1.
Using the ice cream scoop, divide the muffin batter evenly into the prepared muffin baking tray. Level the batter with a spatula.
Sprinkle sliced almonds over each muffin.
Bake for 25 minutes at 180ºC/356ºF. Muffins are cooked when the toothpick inserted in the middle of the dough part comes out clean (ignoring the melted chocolate).
NOTES
Incorporating chocolate about halfway into the final mix ensures that the dough is not overmixed.