Preheat your oven to 300° and spray a standard muffin tin. You could also line it with paper liners.
Add nine ounces of sliced almonds into a food processor and blend until finely ground. Place the almond meal into a large mixing bowl along with the 1/2 teaspoon of baking powder.
Add the two eggs, sugar, bananas and cinnamon into the processor and blend until smooth like pancake batter. Pour the banana mixture into the bowl with the almond meal and stir until incorporated.
Remove a third of the batter to a smaller bowl and stir in two tablespoons of unsweetened cocoa powder.
Measure out a couple spoonfuls of the plain banana mixture into each of the muffin slots. Then top with a couple of spoonfuls of the cocoa-banana mixture and top with one spoonful of the remaining plain banana mixture.
Top with slices of banana and sliced almonds. Place the muffins into your preheated 300 degree oven and bake for 30-35 minutes, or until a tester comes out clean.
Let cool for a few minutes before using a rubber spatula to loosen and remove the muffins.
These are best when still warm, but reheat nicely.