Preheat oven to 180°C.
Line a 12 hole standard sized muffin tin with muffin papers.
In a large bowl beat the eggs, Olivani Pure Olive Oil , mashed bananas, Meadow Fresh Low Fat Milk and Chelsea Soft Brown Sugar together – just lightly. Mix in the Edmonds Standard Grade Flour, Edmonds Baking Powder and chocolate chips. Don’t over mix – the ingredients should be just gently stirred together to combine. Spoon into the prepared tins and bake for 15 – 18 minutes until puffed and golden brown. Cool on a wire rack.
Tip: Always soak the muffin tins straight away, as soon as you’ve removed the muffins. This means the tins clean up easily and you don’t have to scrub at them and risk ruining their lovely shiny non stick surface.