Vegan Banana Chocolate Chip Muffins (GF)

1. Preheat your oven to 175°C (347°F) and line a 12 hole muffin tray with muffin liners. 2. To make the vegan "buttermilk" add the almond milk and apple cider vinegar to a medium bowl, stir and allow to sit for 10 minutes. Mash the bananas with a fork. 3. Add the mashed bananas, peanut butter, maple syrup, and vanilla extract to the vegan buttermilk and whisk to combine. In a separate large bowl, combine the coconut sugar, oat flour, baking powder, baking soda, cinnamon, and salt and whisk until evenly mixed. Add the wet ingredients to the bowl of dry ingredients and whisk to combine, be careful not to overmix. Gently fold the chocolate chips and chopped walnuts through the batter (if using). 4. Using an ice cream scoop or large spoon, distribute the batter amongst the muffin liners and bake for 22-25 minutes. Check they are done by piercing them with a toothpick or a knife, the knife should come out almost clean- a few crumbs are fine. Allow the muffins to cool for about 10 minutes before transferring them to a cooling rack to cool further for 30 minutes or enjoy them warm.