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Preheat oven to 375F and line muffin pan with baking cups.
In a large bowl, mix cassava flour, powdered ginger, cloves, cinnamon, baking soda and salt.
To a food processor or high powered blender add bananas, shortening, coconut butter, vanilla and maple syrup and pulse/blend until smooth.
Add blended mixture to bowl of dry ingredients and stir to combine. Mixture will be quite thick.
Finally, stir in apple cider vinegar. Scoop batter into muffin pan.
Bake for 15 minutes in the middle rack of your oven.
As with all AIP baked goods that are egg free, allow to cool for a few minutes before removing from muffin pan, and then transfer to a cooling rack to cool further before eating.