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Preheat the oven to 350°f / 180°c. Grease and line a muffin pan with 6 liners or make your own from parchment paper squares and press into each cavity.
In a small bowl, whisk together the milk, sugar, oil, apple cider vinegar and vanilla.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the wet ingredients and mix until just combined. Add the chopped banana and mix to incorporate, then fold in the chopped chocolate.
Divide the batter evenly between the 6 muffin cups - they don’t rise loads so don’t worry if they look full. Sprinkle the tops with extra chocolate and turbinado sugar.
Bake the muffins for 20 to 22 minutes or until the tops spring back when lightly pressed.
Remove from the oven and allow to cool in the pan for 5-10 minutes then remove from the pan and allow to cool completely on a wire rack.