Pre-heat the oven at 375°F or 190°C.

Grease the muffin pan with oil, dust with flour, and place muffin liners.

For the dry ingredients - Sift the all-purpose flour, baking powder, cinnamon and salt in a large bowl and set aside.

For the wet ingredients - Mash the bananas until creamy. Mix in the sugar for about 3 minutes using an electric mixer. Add the butter, eggs, vanilla extract and banana extract and beat well.

Mix the dry and wet ingredients gradually.

Fold in the chocolates just until incorporated. Do not overmix.

Spoon the batter into the muffin liner about 3/4. Leave 1/4 room for expansion. I used an ice cream scoop for easy transfer. Sprinkle brown sugar on top for some crunch.

Bake for 20 minutes or until a toothpick stuck in the muffins comes out clean.

Let cool for a few minutes and take out of the pan. @homebasedchef