Start by preheating your oven to 350° and prepare a 12-count muffin pan by spraying it with a non-stick spray or lining with paper liners.
Mix 1/2 cup of unsweetened cashew or almond milk with 2 teaspoons of vinegar together and set aside.
Mix the gluten-free flour, baking soda, and salt together with a whisk and set aside.
Place 3 medium ripe bananas in a large bowl and use a hand mixer or a stand mixer to mash bananas. You could also mash the bananas with a fork and mix this entirely by hand.
Mix in the melted coconut oil, maple syrup, eggs, and vanilla. Then mix in the milk & vinegar. Add in the flour mixture and mix until combined. Finally, add in the chocolate chips.
Spoon the batter into the muffin pan filling each one to 3/4 full. You may have enough batter for each one to be mostly full.
Bake in oven for 25-28 minutes. Test with a toothpick for doneness. It should come out clean. Set the muffin pan on a cooling rack for 10 minutes to cool and then transfer muffins to a wire rack. These are incredible moist muffins and will keep for several days. They also will freeze well for up to 3 months.
Keywords: banana muffins, gluten-free banana muffins, gluten-free muffins, gluten-free baking