Preheat oven to 350 degrees.

Line a 12-cup muffin tin with muffin cups.

In a small bowl, combine almond milk and apple cider vinegar. Set aside.

In a large bowl, sift together the flour, baking soda, salt and cinnamon.

Mash bananas thoroughly. Place in another bowl, and add in the applesauce, maple syrup, coconut oil, brown sugar, vanilla and almond milk mixture.

Pour the wet mixture into the dry mixture bowl and combine well. Add in the chocolate chips and mix just until combined. Pour evenly into the muffin cups.

Bake for 23 minutes or until the muffins are lightly browned and a toothpick comes out of the center of the muffins clean.

Allow to cool on a cooling rack before serving.