Combine almond butter, coffee, eggs, vanilla, apple cider vinegar, and cooking fat in a large mixing bowl with bananas.
In a separate bowl mix coconut flour, tapioca starch, baking powder, kosher salt, cinnamon, nutmeg, ginger, and optional xanthan gum together until well combined.
Add dry ingredients to wet ingredients and mix well. Batter will be sticky.
Fill muffin liners ¾ full.
Bake for 30 to 35 minutes until cooked all the way through, toothpick will come out clean when cooked through.
Recipe by Nourish To Fuel at http://nourishtofuel.com/banana-breakfast-muffins/