Healthy Strawberry Chocolate Chip Muffins (vegan, refined sugar free)

0 Preheat oven to 425 degrees F. Line a muffin pan with 12 liners. 
1 In a liquid measuring cup, add the milk and apple cider vinegar. Mix and set aside for 5 minutes to curdle. 
2 In a large bowl, add your flour, baking powder, baking soda, salt, and cinnamon. Whisk until well combined. 
3 In a medium bowl, mash the ripe banana. Add the oil, vanilla, milk mixture, coconut sugar, and maple syrup. Whisk until well combined.
4 Add the wet to the dry. Use a rubber spatula and stir until just combined. Don’t overmix! Fold in strawberries and chocolate chips. 
5 Scoop batter into the prepared muffin pan, filling it all the way to the top. You want tall fluffy muffins. Bake at 425 degrees F for 7 minutes, then turn the oven down to 350 degrees F without opening the oven door and bake for another 10 minutes, or until tops are golden or a toothpick comes out clean. 
6 Let it cool in the pan for 15 minutes. Then remove muffins and place on a cooling rack. Enjoy! Store leftover muffins in an airtight container.