Heat oven to 350°F. Line 36 medium muffin cups, 2 1/2 x 1 1/4 inches, with paper baking cups.

Beat cake mix (dry), water, oil, eggs and almond extract in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Beat in bananas until smooth. Stir in toffee chips. Divide batter evenly among muffing cups.

Bake about 25 minutes or until golden brown; immediately remove from pan. Yield: 36 cupcakes. Typed in MMformat by cjhartlin@msn. Com