Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a medium bowl, whisk together the almond flour, baking soda, salt, and ground cinnamon until well combined.
In a large bowl, mash the ripe bananas thoroughly with a fork.
Add the eggs, honey, melted coconut oil, and vanilla extract to the mashed bananas. Whisk until the mixture is smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.