Preheat oven to 325F. Lightly grease a 12 cup muffin pan or fill with muffin liners.
In a large bowl mix your dry ingredients – almond flour, baking soda, salt and cinnamon. In a smaller bowl, mash your banana, then add your eggs, butter and maple syrup. Whisk well and fold into your dry ingredients. Add your carrots and almonds and continue to mix until everything is blended together
Pour your mixture into the muffin tins and bake for 40 minutes (or until golden brown). Cool in the pan for 5-10 minutes, and then slide muffins onto a cooling rack or plate.