Preheat the oven to 350°F and line a 12-cup muffin pan with liners. Spray the liners with non stick spray and set aside.
Mash bananas in a large bowl then add the eggs, vanilla, coconut oil, creamy almond butter and maple syrup and whisk well until combined.
Add the almond flour, tapioca flour, baking soda, baking powder, cinnamon and salt. Whisk to combine everything, being careful not to overmix or the muffins could become dense.
In a large bowl, stir together the mashed banana, eggs, vanilla, coconut oil, almond butter and maple syrup until well combined. Add all of the dry ingredients and mix well. Add chocolate chips and mix well if you’re using them. Being careful not to overmix. Mix in the walnuts or chocolate chips if using.
Spoon the batter evenly into the prepared muffin tins almost all the way full. Bake in the preheated oven for 20-22 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs attached.
Allow to cool in the muffin tins for 10 minutes then transfer to a wire cooling rack to cool completely. Serve warm with almond butter or grass fed butter.