Preheat oven to 350 degrees and lightly grease a mini muffin pan with 24 wells. Set aside.
Combine milk and apple cider vinegar. Set aside for 2-3 minutes.
In a bowl, whisk together flour, coconut sugar, baking powder, baking soda, salt.e
Add oil or vegan butter to milk mixture and stir to combine.
Pour wet ingredients into dry ingredients. Whisk just to combine. Do not over mix.
Let batter rest for 3-4 minutes.
Spoon batter into muffin wells filling about halfway.
Add desired mix ins to the tops of each muffin. You can use fresh or frozen fruit, chopped nuts, chocolate chips, sprinkles, etc.
Bake for 12-13 minutes until golden and a toothpick inserted in the middle comes out clean.
Allow to cool briefly and remove from muffin pan and serve with maple syrup for dipping, if desired.