Preheat oven to 350°F. Line muffin tins. Whisk together the flour, quinoa flakes, baking powder, baking soda, tumeric, and salt. Separately, mix the milk, oil, vinegar, flax meal, and syrup until thick. Add the dry ingredients and mix well. Add the almond extract. Last, stir in the mashed banana and shredded coconut. Bake 18min.