Peel the bananas, put them in a large bowl and mash them with a fork. Add the maple syrup, lemon juice (or ACV), vanilla extract and coconut milk. Mix until well combined.
In a large bowl, combine the coconut flour, baking soda and cinnamon. Stir.
Add the wet ingredients to the dry and mix until well combined. You should end up with a dough that has a wet feeling when you touch it.
As coconut flour density varies a lot from one brand to another and also according to the climate (amount of humidity), if you feel that your mix is too dry, add more coconut milk, one teaspoon at a time.
Line or lightly oil a muffin pan. Scoop the dough and fill each muffin cup with it. You should get about 6 muffins depending on your pan.
Bake for about 20 minutes. To make sure that they are cooked, insert a thin bladed knife into the centre of one muffin, the knife should come out clean. And voilà!Bon appétit !
Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours (especially coconut flour) and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won't get this issue.If you want to reduce the maple syrup quantity, I suggest replacing it by same quantity of coconut milk.Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.