Preheat the oven at 180°C. Arrange your cupcake tin with paper liners.

Sieve the dry ingredients (first 5 ingredients) together atleast 3 times and keep aside, this give more aeration in the flour and helps to make the cake light.

Roughly grind the oats and add to the dry ingredients.

Now mix in a couple of tbsps of flour with the almonds and coat well, this will prevent the almonds from sinking. Keep aside.

Mash the bananas with a fork or in a food processor.

Now add the oil + sugar + yogurt + vanilla (if adding) to the mashed bananas. After they are well combined add the dry ingredients and fold in gently. Also add the flour, coated almonds, chocochips. Mix well.

Pour the batter in muffin tin. Fill the cups 3/4th full. Top it with some oats and chocochips.

Bake it at 180 deg for 20 mins or unless a tooth pick inserted in the cake comes out clean.

When done, take it out and cool on a cooling rack. This tastes best slightly warm, well you can have it at room temperature too :-) but do not refrigerate it.

If you don't have brown sugar, use white one. Adjust the sugar as per taste. Omit cinnamon if that's not your taste. You can add cardamom powder instead.