Ingredients: 1 tablespoon apple cider vinegar, 1.5 cups almond milk, 2 cups almond flour, 1 cup brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 liquid coconut oil, 1 teaspoon almond extract
Directions: Butter up two 12 cup muffin pans and preheat oven to 375 degrees Fahrenheit. Combine almond milk with apple cider vinegar and let stand for 7 minutes in cup. Whisk almond flour, brown sugar, baking powder, baking soda, and salt in large bowl. Whisk almond milk mixture, coconut oil, and almond extract in a separate bowl. Pour wet ingredients into dry ingredients and blend. Place batter into muffin pans and place into over for 16-18 minutes. Take muffins out of pan and place onto wire rack. Frosting optional. Eat.