Preheat the oven to 350 F, line a 12 count muffin tin with paper liners and set aside.

In a large bowl, whisk together the almond flour, granulated sweetener, coconut flour, cinnamon, baking powder, and salt; set aside.

In a separate bowl, whisk together the butter, eggs, almond milk, banana extract, and vanilla extract.

Pour the wet ingredients into the dry.[mv_img id="63289"

Mix until just combined.

Fold in the walnuts

Divide the batter evenly between the 12 muffin cavities, sprinkle with additional walnuts if desired, and bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.