Vegan coconut kale muffins

Vegan coconut kale muffins:
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup coconut flour
1/2 cup unsweetened shredded coconut
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup almond milk
1 tablespoon apple cider vinegar
1/2 cup maple syrup
1/2 cup melted coconut oil
1 teaspoon vanilla extract
1 cup finely chopped kale
Instructions:
Preheat your oven to 375°F and line a muffin tin with paper liners.
In a mixing bowl, whisk together the all-purpose flour, coconut flour, shredded coconut, baking powder, baking soda, and salt.
In a separate bowl, mix together the almond milk and apple cider vinegar. Let sit for a few minutes until the mixture begins to curdle.
Add the maple syrup, melted coconut oil, and vanilla extract to the almond milk mixture and whisk until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined.
Fold in the chopped kale.
Divide the batter evenly among the muffin cups.
Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool for a few minutes in the pan, then transfer them to a wire rack to cool completely.