Preheat the oven to 350°F
In a measuring cup, add milk and white vinegar, stir and set aside.
In a large mixing bowl, mash the ripe bananas with a fork until completely smooth. Then add in the sugar, egg, oil and vanilla extract, stirring until well combined.
Add the milk and vinegar mixture to the bowl and stir.
Next add in the gluten free flour, baking soda and baking powder. Mix to fully combine.
Using a scoop, place the batter into a silicone mini muffin pan or lined mini muffin baking pan.
Bake for 15 minutes or until a toothpick inserted into the middle of the muffin comes out clean.
Store in an airtight container on the counter for 1-2 days or in the fridge for up to a week.
