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

Line a muffin tin with paper liners or grease it with coconut oil or cooking spray to prevent sticking.

In a large mixing bowl, combine the almond flour, baking soda, salt, and cinnamon. Whisk together until well combined. This helps to evenly distribute the baking soda and spices throughout the flour.

In another bowl, mash the ripe bananas until smooth. You can use a fork or a potato masher for this.

Add the honey, melted coconut oil, eggs, and vanilla extract to the mashed bananas. Whisk until the mixture is smooth and well combined. This creates a wet mixture that will help bind the muffins together.

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

If using, fold in the chocolate chips and/or chopped walnuts until evenly distributed.

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 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 of a muffin comes out clean. This indicates that the muffins are fully baked.

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

Enjoy your delicious 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.