Coconut flour Banana Muffins (Gluten free, dairy fee)

Preheat the oven to 180 degrees. In a large bowl add the oil, honey, vanilla essence and whisk together with electric beaters. Add the eggs one at a time, beating well after each one. In a separate bowl combine the flours, cinnamon and baking soda. In another bowl mash the bananas with a potato masher and add the vinegar. Stir to combine. Slowly incorporate the dry ingredients into the wet ingredients, and gently beat together. Add the milk, then fold in the bananas. Spoon the batter into a 12-muffin tin. Fill to about ¾ full. They don't rise very much. Bake for 20 minutes, until the tops have browned lightly and a toothpick comes out clean. They will keep for 3-4 days or the freeze for 3-4 months.