Preheat oven to 350 °F. Combine almond milk with wine vinegar in a small bowl and set aside for 5 minutes until it turns ‘sour’. Mix flour, sporting porridge, sugar, baking soda, baking powder and salt together in a large bowl. Add sour milk, coconut oil and eggs and stir everything together.
Fill the muffin cups ¾ full with the dough and bake 20 minutes into the oven until they turn golden brown. Take the muffins out and let them cool down for a few minutes.