Position a rack in the center of the oven and preheat the oven to 400 (F). Line two muffin tins with paper liners.
In a medium bowl, whisk together the flours, baking soda, cinnamon, and salt.
In a large bowl, whisk together the eggs until the yolks are broken and the mixture is foamy. Add the coconut oil, honey, and Almond Breeze almondmilk Blended with Real Bananas, and whisk until just combined. Switch to a rubber spatula and sprinkle the dry ingredients over the wet ingredients, mixing with the spatula until just combined. Add the mashed bananas and almonds and mix until just combined.
Use a 3-tablespoon cookie dough scoop to fill each paper liner with 3 tablespoons of the batter. Place a banana coin on the center of each batter scoop.
Bake for 18 to 22 minutes, or until the muffins are domed and golden brown around the edges. A skewer inserted into the center of a muffin should come out with a few crumbs attached. Cool in the muffin tins on a wire rack for 10 minutes, then turn the muffins out onto the rack. Serve warm or at room temperature. The muffins can be wrapped individually in plastic wrap and stored at room temperature for up to 2 days.