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1
Heat oven to 400F and grease a muffin pan.
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2
Begin by mixing flour in a bowl with soda, powder, salt, sugar and Splenda. In a seperate bowl, mash up the bananas with a spoon until bananas are mostly smooth with a few chunks. Add the melted butter (you can use regular, but whipped worked great-less calories too!) and egg to the banana, blending the mixture well.
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3
Add half of the dry ingredients to the banana mixture, and mix together. Add the other half and incorporate by folding it all together, then add the chips (or chunks, or pieces, whatever you decide to use. I used a Hershey chocolate bar broken up because I had it on hand) into the mixture.
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4
Evenly divide batter into muffin pan. (This made 8 muffins for me, you could go smaller or larger depending on how many you want).
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5
Using a spoon, swirl some of the chocolate almond spread on top of each muffin. Keep the chocolate spread near the top of the muffin so that when it's baked, the spread is swirling on the top. It just looks good that way!
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6
Bake for about 15 minutes (or til knife comes out clean). Let them set in the pan a few minutes, then remove and enjoy!!
