Preheat oven to 350 degrees F (176 degrees C). Spray a 12-well muffin tin with Coconut Oil Cooking Spray (to taste). Line each well with a paper liner.
In a bowl, whisk together the Almond Flour (2 cup), Ground Cinnamon (1 teaspoon), Baking Powder (1 teaspoon), Baking Soda (1/2 teaspoon), Ground Mahlab (1/4 teaspoon), Ground Nutmeg (1/4 teaspoon), and Salt (1/4 teaspoon).
In a large mixing bowl, stir together the Banana (3), Almond Butter (1/2 cup), Milk (1/3 cup), Honey (1/3 cup), Coconut Oil (1/4 cup), Egg (1), and Almond Extract (1/2 teaspoon).
Combine the wet and dry ingredients. Stir together until just combined into a thick batter.
Evenly divide the batter among the prepared muffin pan, filling each one almost to the top.
Bake the muffins for about 20-25 minutes, until they are springy and a toothpick comes out of the center cleanly.
Let muffins cool, then store them in an airtight container. Enjoy!