Preheat your oven to 180 degrees fan forced, and line your muffin tin with muffin/patty cases.
In a large bowl mix together your butter, sugar, golden syrup and vanilla essence using an electric beater.
Once the mixture is pale and creamy in colour add your eggs (one at a time) and beat well between each addition until they have both been combined.
Peel and mash your two bananas using a fork, then add them into your wet mixture
Poor in your chocolate chips and using a spatula gently combine both the banana and chocolate chips into the mixture.
Now sift in your flour and gently start to fold it into the mixture.
Once the flour has almost been folded in, add your milk and fold in until everything is just combined (the secret is to make sure you are really slow and gentle and don’t over mix, this will ensure you get a light and fluffy muffin)
Then spoon the muffin mixture into the muffin cases (I used a ratio of 2 heaped dinner sized tablespoons per muffin case)
Once all your muffin cases have been filled, gently tap the muffin tray on your bench to get out any bubbles. Then bake for 25-30 minutes. I like my muffins quite golden brown and crunchy because the inside is so moist, so I leave them in for more like 30-33 minutes.
When they have been baking for at least 25 minutes and you are happy with how they are looking (depending on how you like them) remove them from the oven and allow the muffins to cool in the tray for 5 minutes. Then enjoy with some butter.