In a bowl mash ripe bananas until puree consistency. Add the rest of the wet ingredients: milk, vinegar, oil, vanilla extract. Mix until well combined.
In a separate bowl combine and mix all dry ingredients: flour, salt, baking powder, baking soda, sugar, and chocolate chips.*
Combine dry and wet ingredients and place into muffin tray**. Top with sliced almonds (optionally).
Bake in 175 C preheated the oven for 20 minutes.
Remove from the oven after 20 minutes and let cool down slightly.
Enjoy it still warm or cooled down. Keep refrigerated for up to 3 days.