Preheat oven to 180°C and grease a 12-small or 6 large muffin baking tin. In a small bowl combine flour, baking soda, cinnamon, ginger and oats. In a separate bowl combine avocado oil, maple syrup and milk, give it a stir. Mix in mashed bananas and stir to combine. Add in apple cider vinegar and baking soda, mix until combined. If the batter is too stiff add more avocado oil. Spoon the batter into the prepared muffin cups filling them halfway. Bake for 25 minutes or until golden. Remove from the oven and let cool in the baking tin for 5 minutes. Let cool completely before serving. Enjoy!