• Preheat the oven to 390°F (200°C). Line a 12-hole muffin pan with paper cases and lightly spray oil spray n the cases. Set aside.
• Peel and mash bananas and measure the exact amount of mashed bananas needed in the recipe. Then, place them in a large mixing bowl.
• Combine mashed banana, apple cider vinegar, almond milk, canola oil, and vanilla extract. Stir until everything is well combined. Set it aside.
• In another mixing bowl, whisk together flour, rolled oats, cinnamon, baking soda, baking powder, salt, and optional sugar.
• Stir the dry ingredients into the wet and fold in the finely chopped nuts, if used.
• Fill the muffin cases up to 3/4 their level and sprinkle extra rolled oats on top of each muffin, if desired.
• Place the muffin pan in the center rack of the preheated oven and bake for 5 minutes at this temperature, then reduce the temperature to 350°F (180°C) and keep baking for 25-30 minutes or until a toothpick inserted in the center of the muffins comes out clean or with a little crumb on it meaning the muffins are ready but still moist.
• Cool in the pan for 10 minutes, then release and cool down on a wire rack.

Storage

• Store in a cake box in the fridge for up to 4-5 days or freeze and thaw the day before eating.