Almond Banana Chocolate Muffins

1 (14 ounce) box banana quick bread and muffin mix, such as the Pillsbury® brand

1 cup water

2 eggs

¼ cup vegetable oil

¼ cup cinnamon-flavored applesauce

1 medium banana, diced

1 cup sliced California Almonds, divided

¾ cup semi-sweet chocolate chips or chopped dark chocolate

Preheat oven to 400 degrees F. Prepare a muffin tin with paper liners.

Prepare muffins according to package instructions using water, eggs and oil, but use only 1/4 cup oil instead of 1/2 cup, and add 1/4 cup applesauce. Stir in banana, 3/4 cup almonds and chocolate. Divide evenly among muffin cups and sprinkle with remaining 1/4 cup almonds.

Bake 15-20 minutes, until a tester comes out clean. Cool muffin tin on a rack for 10 minutes, then remove muffins and continue cooling on rack. Store air tight at room temperature for up to 4 days.