• Preheat oven to 375°F/190°C. Spray a muffin pan with vegetable spray or use paper liners.

Make the Buttermilk

• Stir together the milk and vinegar. Set aside to let the vinegar curdle the milk. so the vinegar can combine with the milk.
  1 cup almond milk, 2 teaspoons apple cider vinegar

Make the Muffins

• Dry Mix: Stir together the flour, sugar, baking powder/soda, and salt in a large bowl. 
  2 cups all-purpose flour, ⅓ cup light brown sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
• Wet Mix: Combine mashed bananas, vanilla, vegetable oil, and buttermilk. Stir to combine.
  2 ripe bananas, 1 teaspoon vanilla extract, ⅓ cup vegetable oil
• Mix Batter: Add the banana mixture to the flour mixture, and stir until combined. Don't overmix. Gently fold in the raspberries.
  1 cup fresh raspberries
• Spoon and Bake: Spoon batter into the prepared muffin pan, until about ⅔ full.
• Optional: Top each muffin with banana slices and/or fresh raspberries.
• Bake for approximately 20 minutes until golden brown around the edges of the streusel. A tester inserted in the middle of one of the muffins should come out clean. Remove from oven and let cool for about 5 minutes.

Serve and Store

• Serve muffins warm with vanilla icing drizzles (stir together 1/4 cup powdered sugar with a teaspoon vanilla almond milk).
• Store muffins in an airtight container at room temperature for up to 3 days. They can be refrigerated for up to 1 week or frozen for up to 2 months. To serve, cook in the microwave until heated through.