Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with muffin papers. If you don't use muffin liners, lightly grease the muffins holes with coconut oil or spray with cooking spray.

Mash the bananas in a large mixing bowl until they are creamy. Note: if you would like to make the batter in a food processor or a blender, feel free to do so by simply blending all of the ingredients together until combined.

Add the eggs, pure maple syrup, oil, and vanilla extract to the mashed bananas and mix the wet ingredients until well-combined.

In a separate mixing bowl, combine the almond flour, tapioca flour, baking powder, cinnamon and sea salt and stir until combined.

Pour the dry ingredients into the bowl with the wet ingredients and mix well until a thick banana bread batter forms. If you’re adding chocolate chips and/or chopped nuts, do so now!

Transfer the banana bread batter to the muffin tray, filling the holes 2/3 of the way up. Or you can do as I do and overfill the muffin cups with batter for larger muffins.

Bake on the center rack of the preheated oven for 25 to 35 minutes, or until the muffins test clean.