• Preheat the oven to 350°F (180°C). Lay a 12-hole muffin pan with muffin paper liners. Slightly oil the paper with cooking spray. Set aside.
• In a large mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, and ginger. Set aside.
• In another large mixing bowl, mash the bananas. Pack the mashed banana in a measuring cup to check the amount match the recipe measurement above. Return to the mixing bowl. Whisk in almond butter, coconut sugar, vanilla extract, and almond milk.
• Pour the dry ingredients into the wet ingredients and use a spatula to stir and create a thick consistent muffin batter.
• Fold in the chocolate chips if desired and stir to incorporate.
• Fill the muffin cases evenly and sprinkle slices of almonds on top.
• Bake in preheated oven for 20-30 minutes or until a toothpick inserted in the center of the muffins comes out clean.
• Cool down in the pan for 5 minutes then transfer to a cooling rack to completely cool down at room temperature.

Storage

• Store in an airtight container at room temperature for up to 4 days or in the fridge for 1 week.
• Freeze the muffins in zip-lock bags or in a sealed box. Thaw the muffins the day before eating at room temperature.