Preheat oven to 170 degrees Celsius and line a muffin tray with 9 baking cups.
In a large bowl combine the mashed banana, coconut yoghurt, coconut milk and apple cider vinegar and set aside. In a separate bowl mix together the remaining ingredients, ensuring there are no lumps.
Add the bowl of dry ingredients to the large bowl with wet ingredients, and fold together until just combined, being careful not to over mix!
Divide mixture between the 9 muffin cups and bake for 25-30mins, or until golden and a skewer comes out clean.
These muffins are best served warm, and can be stored in the fridge for 5 days, or in the freezer for up to 1 month.