Preheat oven to 350°F. Grease a muffin tin, line with foil liners, or use silicon liners.
Whisk together almond flour, flax or chia, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
Mash together the bananas and coconut oil until well combined.
Stir in eggs, vanilla extract, and almond extract.
Add the dry ingredients to the banana mixture. Mix until well combined.
Transfer the batter to prepared muffin tin or silicon liners.
Bake in preheated oven for 20-22 minutes until a toothpick inserted in the center comes out clean. Let cool. Enjoy!
Notes
*The muffins easily stick in the paper liners. Either grease the muffin tin well or use silicone muffin liners.*You can substitute up to two eggs by adding 1 tablespoon of flaxseed meal or chia seeds per egg.*You can also add chocolate chips, raisins, blueberries, chopped pecans, almonds, or walnuts. If using, stir in between ¼ and ½ cup of add-ins when mixing together the wet and dry ingredients.*Keep covered (preferably in the fridge) for up to 6 days.