Bananas have always been my favorite fruit to add to any type of dish or dessert that calls for sweet fruit. Banana pancakes, banana splits, bananas foster, you name it. The only thing I wasn’t fond of was banana bread since I thought it had an odd taste and texture to it. One day I had a few overly ripe bananas and instead of throwing them out, I decided to make banana muffins. I tried a few recipes to see which would work together before coming up with the one below. My husband is now obsessed with them. What’s even better is that they’re a quick morning breakfast to grab when you’re rushing out the door. Most banana bread/muffin recipes you see call for 3 bananas, however adding the 4th banana adds more of a natural sweetness to the muffins that you can’t get by just adding extra sugar. These banana muffins are almost guilt-free! I have made this recipe gluten-free by only using almond flour, or I have made it with only all-purpose flour. Trust me when I say you should add both flours, but of course, you can use either 2 cups of almond flour or 2 cups all-purpose flour.