Fluffy and moist banana pecan muffins. Simple, easy, and require minimal, easy-to-find ingredients. They are also refined sugar-free and gluten-free.
Preheat the oven to 350 degrees. Line a muffin tin with liners or lightly grease with cooking spray.
To a small bowl, combine milk and apple cider vinegar. Let sit for 5 min. Mash bananas in a large bowl, add in milk mixture, almond butter, maple syrup, coconut oil, and vanilla. Whisk until combined. Add flours, baking soda, cinnamon, and salt to the wet mixture. Stir until a thick batter forms. Fold in the chopped walnuts.
Use a small cookie scoop to evenly divide batter among the muffin liners. Bake for 22-25 until tops are light golden brown. Let cool for 8 min. before serving.