•1 t Apple Cider Vinegar
•2 t Baking Soda
- 1 ring chopped dried pineapple
- 1/3 cup shredded coconut
1.Put the almond milk and apple cider vinegar in a bowl and let sit.
2.In a big bowl combine the flour, baking soda, pineapple and coconut.
3.In a medium bowl mash the peeled bananas with a fork.
4.Add the sugar to the bowl with the bananas and mix it in.
5.Add the almond milk + milk (with the vinegar in it) to the bananas.
6.Add the wet ingredients to the dry ingredients and gently mix until incorporated.
7.Bake at 350* for about 22 minutes for full sized muffins and 18 minutes for the minis.