• Preheat oven to 425°F (220°C). Lay a 12-hole muffin pan with muffin paper liners. Set aside.
• In a large mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, and ginger. Set aside.
• In another large mixing bowl, mash the bananas. Whisk in melted coconut oil, coconut sugar, vanilla extract, and almond milk.
• Pour the dry ingredients into the wet ingredients and whisk just enough to combine and create a thick consistent muffin batter.
• Fold in any chopped nuts or chocolate chips if desired.
• Fill the muffin hole up to 3/4, then place the muffin pan in the center rack of the oven and bake for 5 minutes at 425°F (220°C), then reduce heat to 350°F (180°C) and keep baking for 15-20 minutes or until a pick inserted in the center of the muffins comes out clean.
• Cool down in the pan for 5 minutes then transfer to a cooling rack

Storage

• Store in an airtight container at room temperature for up to 4 days or in the fridge for 1 week.
• Freeze in a sealed box and thaw the day before eating at room temperature.