Preheat your oven to 200 celsius.

Line a 12-hole muffin tray or two 6-hole muffin trays with cake liners. Grease them with a drop of oil then set aside.

To a large mixing bowl, add the mashed bananas, caster sugar, soy milk, apple cider vinegar, vegetable oil and vanilla. Mix well until all of your ingredients are fully combined.

Next, add the flour to the wet ingredients, followed by the baking powder  and salt. Stir until just combined. Try not to over mix your batter as it may cause your muffins to have a tougher texture. Just make sure that there are no lumps of flour.

Break your chocolate into 1cm chunks then fold 50g of it into the batter. 

You can now add the mixture to the pre-prepared cake liners. Distribute evenly so that each liner is almost full.

Add the other 20g of chocolate on top. You're now ready to bake!

Finally, place your muffin tray into the pre-heated oven and bake for 20 minutes or until a skewer comes out completely clean.

Let your vegan banana chocolate chip muffins cool and enjoy!