Step 1 Preheat oven to 180°C. Line a 12 hole muffin tray with paper liners. Step 2 Peel the bananas, slice 2 bananas lengthways into 4 pieces and then dice into 1 cm pieces. You should have about 250g of diced banana. Slice the remaining banana into thin rounds for topping the muffins. Step 3 In a medium bowl, mix the flour, baking powder, bicarb soda, rolled oats, dark chocolate chips, cinnamon and salt. Stir to combine and set aside. Step 4 Crack the egg into another medium bowl then add the milk, brown sugar and oil whisk until combined. Gently mix in the chopped bananas. Step 5 Make a well in the centre of the dry ingredients then pour in the wet ingredients and gently mix until just combined. Do not over mix, you want your muffins to be light and fluffy. Step 6 Using a spoon, scoop the mixture into the muffin papers. Each paper liner should be about 3/4 full. Top each muffin with 2 slices of banana and an extra sprinkle of brown sugar. Step 7 Bake in the pre-heated oven for 18-20 minutes, or until the muffins are puffed up and golden. When a skewer is inserted into the center, it should come out clean (with the exception of melted chocolate). Step 8 Remove from the oven and allow to cool in the tin for 5 minutes, then remove from the tin and place on a wire rack to cool completly.
