• Preheat oven to 350°F (180°C). Line a 12-hole muffin pan with paper liner. Lightly oil with cooking oil spray. Set aside.
• In a small bowl, whisk plant-based milk and apple cider vinegar. Set aside until it curdles - about 3-4 minutes.
• Mash ripe bananas with a fork, pack them in measuring cups and measure the exact amount required by the recipe. Set aside in a large bowl.
• Add the prepared milk mixture in the same bowl, coconut sugar (if used), maple syrup, vanilla extract, and oil. Whisk well.
• Add oat flour, baking powder, baking soda, salt, and cinnamon.
• Whisk again until the batter is consistent and lightly thick.
• Fill each muffin cup up to the top.
• Bake for 35-40 minutes or until the top is dry, golden brown, and a toothpick inserted in the center of the muffins comes out with only a little crumb on it - not wet.
• Cool down on a wire rack at room temperature for 1 hour, then store in the fridge for 1 hour to firm up nicely. Refrigeration also helps the paper liner unstick easily from the muffins.

Storage

• Store in the fridge in an airtight container for up to 3-4 days or in a cake box at room temperature for 2-3 days.
• Freeze for up to 1 month in zip-lock bags.