Preheat oven to 350°F (175°C). Line muffin tin.
Mix almond milk and vinegar. Let it curdle—like your last situationship.
In another bowl, mash bananas. Add oil, syrup, vanilla, and the faux buttermilk.
Whisk flour, soda, powder, salt, and cinnamon in a separate bowl.
Combine wet and dry. Stir until just mixed—don’t overdo it, you’re not blending a smoothie.
Fold in extras like chocolate chips or nuts if you’re feeling fancy.
Divide batter evenly into muffin cups.
Bake 22–24 minutes until tops are golden and a toothpick comes out clean.
Cool in tin for 10 minutes. Then move to a rack. Or your mouth.
