Preheat oven to 180C. Prepare muffin pans with paper liners.
In a large bowl, sift and whisk together flour, baking powder, cinnamon, salt and sugar; set aside.
In a small bowl mix the liquified coconut oil, milk and vanilla. Stir in mashed bananas.
Pour wet mixture into dry, and fold with a spatula until dry bits are just incorporated.
Fill muffin cups 3/4, being careful not to overfill or the muffins will spread rather than rise during baking.
Bake 16-18 minutes until a toothpick inserted in the center comes out clean.
Take pans out of oven and let cool 10 minutes on wire rack before removing.

1 3/4 cup flour
2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup brown sugar
1/2 cup melted coconut oil
1/2 cup almond milk
1 tablespoon vanilla extract
1 cup mashed ripe bananas