Bananas: Make sure to use overripe bananas for the maximum sweetness as we will not be using any refined sugar for this recipe to keep this recipe sugar free. (However, if your bananas are not very ripe, feel free to add 1 or 2 tablespoons of sugar for added sweetness. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index)).

Eggs: Eggs help to bind the ingredients together, provide moisture, as well as provide lift, so definitely make sure you don’t leave them out.

Vanilla Extract: I like adding vanilla extract for extra flavor. However, if you’re not a fan of vanilla, feel free to use almond extract if you prefer a more pronounced almond flavor.

Ground Cinnamon: Ground cinnamon complements the natural banana flavor very well, so I definitely recommend adding it in.

Almond Flour: For the best tender texture, make sure to use finely ground blanched almond flour (blanched almonds without their skins that have been processed into a fine flour) as opposed to almond meal (processed whole almonds with their skins on).

Baking Powder: Baking powder is the only leavening agent in these fluffy almond flour banana muffins, so definitely make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Walnuts: I like sprinkling in a handful of chopped walnuts for added crunch. Alternatively, you may also use other types of nuts if you prefer (cashew nuts, almonds, pistachio nuts, macadamia nuts, etc)