Step 1

Preheat oven to 180C/160C fan-forced. Grease a 12-hole (1/3-cup-capacity) muffin pan.

Step 2

Place flour, sugar and 1/4 cup cacao nibs in a large bowl. Stir until well combined. Make a well. Add banana, oil and vanilla to well, without stirring. Place milk in a jug. Add bicarbonate of soda, then vinegar. Lightly whisk with a fork until frothy. Add to well. Stir until mixture is just combined.

Step 3

Divide mixture evenly among prepared pan holes. Sprinkle with remaining cacao nibs. Bake for 18 to 20 minutes or until golden and firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.