35-40gwhite or light brown sugardepending on the ripeness of the banana and your sweet tooth
1.5g(1/4 teaspoon) baking soda
75gmashed ripe banana
60ml-80ml milk of choiceI have tested lactose free full cream/whole milk and soy milk
15ml(3 teaspoons) oil
15ml(3 teaspoons) vinegar
30-40gchoc chipsvegan if needed
Instructions
Preheat the oven to 180C/356F. Grease or line 2 80ml (1/3 cup) capacity muffin holes. You can also use a jumbo/Texas muffin tin if you’re adding lots of chocolate chips.
Whisk together the dry ingredients in a small mixing bowl, then add the banana, 60ml of milk and the oil and vinegar. Whisk until a bubbly, smooth batter forms. If it looks dry, add 20ml extra milk for a total of 80ml milk.
Add 3/4 of the chocolate chips, reserving a few for the tops of the muffins. Divide the mixture between the two muffin holes and top each muffin with the remaining chocolate chips. Bake for 15-25 minutes – they should be firm and golden brown on top.