Preheat your oven to 350°F (175°C). This ensures that the muffins bake evenly and rise properly.

Grease a muffin tin with cooking spray or line it with muffin liners. This prevents the muffins from sticking and makes for easy removal.

In a large mixing bowl, mash the ripe bananas with a fork until smooth. This adds natural sweetness and moisture to the muffins.

Add honey (or maple syrup), melted coconut oil, eggs, and vanilla extract to the bowl. Whisk together until fully combined.

In another bowl, combine the almond flour, baking soda, salt, and cinnamon. Mixing these dry ingredients separately helps to evenly distribute the baking soda, ensuring the muffins rise properly.

Pour the dry ingredients into the bowl with the wet ingredients. Using a rubber spatula, gently fold the mixture until just combined. Be careful not to overmix, as this can lead to dense muffins.

If using, fold in the chopped walnuts for added texture and flavor.

Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full. This allows room for the muffins to rise without overflowing.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be golden brown on top.

Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a cooling rack to cool completely. This prevents them from becoming soggy.

Enjoy your almond flour banana muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for longer storage.