Preheat oven to 160ºC (320ºF) and grease a 24 cup mini muffin tray with coconut oil or butter.
Add the lemon juice to the milk and allow to sit for 5 mins.
In a large mixing bowl, mix the milk & lemon mixture with the coconut oil, yoghurt, vanilla and eggs. Mix together with a whisk.
Add the mashed banana and mix through.
In a seperate mixing bowl, add the flour cinnamon and baking soda and gently stir to mix through.
Add the dry flour mix to the wet ingredients and fold in gently until just combined.
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.
BAKING - Every oven is different, so while you should still follow the bake time in this recipe, use a skewer to test your muffins after 12 mins. Your skewer will come out clean if they are ready.DAIRY FREE - This recipe has been trialled replacing the milk and yoghurt with canned coconut milk, it produced great results. EGG FREE - This recipe has been trialled with a flax egg but it did NOT produce good results. The muffin was too wet. No other egg replacements have been trialled. DON'T HAVE A MINI MUFFIN TRAY? - You can make this recipe in a regular 12 cup muffin tray. Bake for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.MIX IT UP - You can try adding a few blueberries or raspberries to the mixture before baking. I often just add one on top of each mini muffin. If you are making for older kids then you may wish to add extra sweetness. See above post for suggestionsNutritional Information is a rough guide ONLY calculated using an online nutrition calculator.