Preheat the oven to 180°C top/bottom heat. Place twelve paper cups in the cavity of a muffin tray.
Mix the flour, almonds, cocoa powder and baking powder. Whisk the eggs with the sugar, oil and buttermilk in another mixing bowl.
Quickly stir in the flour mixture and pour the batter into the ramekins. Peel and dice the banana (use another if needed) and add a few pieces to each ramekin. Put into the hot oven and bake for 20 min. Then let the muffins rest in the tray for another 5 min, remove and let cool on a cooling rack.
Dissolve the sugar glaze as directed and frost the muffins with it. Use the sugar writing to paint a face on the muffins and stick the almonds in as spikes.