Step 1

Preheat oven to 160ºC (320ºF) and grease a 24 cup mini muffin tray with coconut oil or butter.

Step 2

Add the lemon juice to the milk and allow to sit for 5 mins.

Step 3

In a large mixing bowl, mix the milk & lemon mixture with the coconut oil, yoghurt, vanilla and eggs. Mix together with a whisk.

Step 4

Add the mashed banana and mix through.

Step 5

In a seperate mixing bowl, add the flour cinnamon and baking soda and gently stir to mix through.

Step 6

Add the dry flour mix to the wet ingredients and fold in gently until just combined.

Step 7

Divide the batter evenly between the 24 muffin cups. Bake muffins for approx 13-15 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.