Nek level banana choc chip muffanos

Who doesn't love a freshly-baked muffin?  Banana choc chip and blueberry would be my favs.  Oh, and apple cinnamon.  

These little beauties are a recipe from Chelsea Winter's latest cookbook, Eat, and I was curious to try a recipe which used brown sugar and curdled milk was used (buttermilk would work here in place of the milk + lemon juice).  I'd heard through the grapevine that they were "the best banana choc chip muffins ever!", and they have lived up to that praise!  

Now, what makes these nek level?  I didn't have any choc chips, so used mini M&Ms.  YUMMMMM!!  

1/2 cup milk

1 tbsp lemon juice

200 g butter

3/4 cup brown sugar

2 cups flour

3 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 eggs

2 tsp vanilla essence 

2 very ripe bananas

1 cup choc chips (or similar hee hee) 

1. Preheat oven to 180 degrees fan-bake (or 200 normal bake).  Grease muffin tins (I made 24 mini muffins and 6 normal ones).  Probably would make about 18 normal sized ones? 
2. Add lemon juice to milk (in a mug, or something non-metallic) and set aside to curdle.  
3. Mix dry ingredients in large mixing bowl.  
4. Beat eggs in another bowl until smooth.  Melt butter and brown sugar in saucepan until just melted.  Add butter, milk and vanilla to eggs and whisk to combine. 
5. Pour egg mixture into dry ingredients and whisk to combine - don't overmix it, just enough to combine everything.  Once combined fold through the banana and chocolate.  
6. Spoon into muffin trays (fill to top).  
7. Bake for 10 minutes (mini muffins) or 20 minutes (normal muffins) - they'll be slightly golden on top but still nicely soft in centre. 
8. Once removed from oven leave in trays for 10 minutes before turning onto cooling rack.  Enjoy!!