Preheat oven to 325 F.
Line a muffin pan with liners or grease the muffin cavities with coconut oil.
In a medium bowl, mix together the gluten-free flour, almond flour, coconut sugar, cinnamon, baking soda, and salt.
In a high-speed blender, add the bananas, eggs, non-dairy milk, maple syrup, and vanilla extract, and blend until very smooth.
Next, pour the liquid mixture into the bowl of dry ingredients.
Mix everything together, being careful not to over stir.
Divide the batter evenly among the muffin cavities, filling each about 3/4 way to the top.
Add one banana coin to each muffin, and bake for 18-20 minutes.
Every time I make this recipe, they come out perfectly at 20 minutes, but ovens vary, so just keep an eye on them! Enjoy!