Preheat the oven to 425 degrees. Spray a 6 or 12 cup muffin tray with non-stick cooking spray or line with paper cupcake liners.
Prepare vegan buttermilk. Pour the bananamilk into a measuring cup and add the lemon juice. Allow the bananamilk to sit for approximately one minute as the mixture thickens and curdles. Set aside.
In a large bowl, whisk the eggs until they are light, frothy and evenly colored. Add the sugar, melted butter, bananamilk mixture (vegan buttermilk), and vanilla. Mix well.
Place a sieve over the large bowl. Pour the all-purpose flour into the sieve and sift. Add the baking powder, baking soda, and salt and mix using a silicone spatula until just combined. Gently fold in the chocolate morsels. Do not over mix.
Using a spoon, divide the batter into the prepared muffin tins. Sprinkle with turbinado sugar and extra chocolate chips. Bake at 425 degrees for 5 minutes. Then reduce the oven temperature to 375 degrees and continue to bake the muffins for an additional 15-18 minutes or until golden brown or when a toothpick is inserted and then comes out clean.
Allow the muffins to rest in the muffin tins before transferring them to a cooling rack. Serve warm or enjoy at room temperature.
Find Mooala Orginal Bananamilk at a store near you.
Feel free to swap out Mooala Original Bananamilk with buttermilk.
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