Pre-heat the oven at 400F.
In a bowl, whisk the eggs with the sugar.
In a plate, mash the banana and add them to the egg-sugar mix. Mix some more.
In the bowl, add the almond flour at once and mix.
Add the vanilla extract and baking powder and stir some more.
In the muffin tin, place some muffin liners. Using an ice cream scoop, pour 2 spoons in each muffin space.
Sprinkle with sliced almond or chocolate chips if you wish.
Bake for 15 to 17 muffins or until a knife comes out clean from the middle of the muffin.