Step 1

Preheat oven to 350 F. Prepare a muffin tin with muffin liners or lightly spray with cooking spray.

Step 2

In a large mixing bowl, combine the almond flour, sorghum, oat flour, baking powder, cinnamon, nutmeg and salt.

Step 3

In a separate mixing bowl, whisk the egg white with the bananas. Break down the bananas really well then add the Greek yogurt, honey and almond extract. Mix to combine.

Step 4

Add the dry ingredients to the wet ingredients and fold together to combine. Transfer the batter to the muffin cavities, dividing it evenly.

Step 5

Bake 25-30 minutes or until a toothpick can be removed clean from the center of muffin. Remove from the oven when finished and cool 10 minutes before removing and placing on a wire baking rack.

Step 6

Store the muffins in the refrigerator up to 7 days or in the freezer up to 60 days.