Grease a 12 hole muffin tray with a little butter or olive oil (you can use liners if you prefer to save on the clean up)
In a GLASS bowl, mix milk and lemon together. Leave for around 4-5 minutes while you prep everything else. The milk will start to curdle and resemble a watered down cottage cheese
Melt the butter and honey together. This needs to be just melted, not too warm.
Lightly beat the eggs until smooth and add vanilla extract
Sift dry ingredients together (flour, baking soda, baking powder and salt) stir to blend together
Make a little well in the centre of the flour mix and pour in wet ingredients (except for bananas and choc chip). Gently stir with a fork or wooden spoon until mixed together.
Fold in mashed bananas and choc chips
Spoon into muffin tins evenly
Bake for 20-25 minutes until muffins are golden and spongy to touch. Allow to cool before removing from the muffin tins
Notes
You can freeze these muffins once they have cooled. Pop them into lunchboxes in the morning and they will thaw in time for morning tea.
Einkorn flour is used in this recipe, but can be substituted with most other flours. This may effect the density of the muffin slightly depending on the flour you choose.
The riper the bananas, the sweeter the muffins will be. If your bananas are not very sweet, you may need to add a little extra honey. Taste test the batter before baking.