1. Preheat the oven to 350 degrees F. Add the dry ingredients to a medium-large bowl and whisk to combine.
2. In a small bowl or measuring cup, add the milk and apple cider vinegar and allow it to sit while you prepare the rest.
3. Mash the bananas in a separate bowl, then add the vanilla, apple cider mixture, maple syrup, and avocado oil. Stir them together and then add to the bowl with the flour mixture. Add the chocolate chips.
4. Fold the batter with a spatula until all of the ingredients are combined and no dry flour remains. Don’t over mix, lumps are ok!
5. Grease a mini muffin pan (you’ll likely need 2 pans) and spoon 1 tablespoon of batter into each muffin cavity to the top, but not overflowing. Bake the muffins for 13-15 minutes, until a toothpick inserted in the center of one of the muffins comes out clean.
6. Allow the muffins to cool completely before enjoying for the best texture. 

Storage

These muffins are the freshest enjoyed the same day, but you can store these mini muffins covered in an airtight container on the counter for up to 2 days. After that keep them stored in the fridge for up to 4 days. These muffins also freeze great! And actually, if you don’t think you’ll eat them all within the same day or 2 days I would suggest freezing them in an airtight container or freezer bag. To enjoy frozen muffins simply let them thaw at room temperature or pop them in the microwave for 10-12 seconds.