Preheat your oven to 350°F and prepare a 12-cup muffin tin by inserting paper liners or lightly greasing each cup

Peel the ripe bananas and place them in a large mixing bowl

Mash the bananas with a fork until mostly smooth with some small lumps remaining

In a separate bowl, crack the eggs and whisk them together with honey until the mixture is light and frothy, about one to two minutes

Pour the egg and honey mixture into the mashed bananas and stir until completely combined

Add the melted coconut oil and vanilla extract to the banana mixture and stir until the wet ingredients are uniform and smooth

In a medium bowl, whisk together the almond flour, baking soda, sea salt, and ground cinnamon until evenly distributed

Add the dry ingredient mixture to the wet ingredients and gently fold together using a rubber spatula until just combined—do not overmix

If using walnuts or chocolate chips, fold them in gently

Carefully divide the batter among the 12 muffin cups, filling each about three-quarters of the way full

Place the muffin tin in the preheated oven and bake for 22 to 26 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs

Remove the pan from the oven and allow the muffins to cool in the pan for 10 minutes

Turn the muffins out onto a wire cooling rack and allow them to cool completely before serving or storing