Preheat the oven to 350 degrees Fahrenheit. Line 2 standard cupcake pans with parchment paper liners.
In a medium-sized bowl, whisk together the sorghum flour, oat flour, erythritol, baking powder, cinnamon and salt.
In an electric stand mixer bowl fitted with a whisk attachment, add the almond milk, bananas, almond butter, eggs, vanilla extract, and stevia extract. Mix on medium-low speed until the mixture is completely even.
Turn the mixer off and dump in the dry ingredients. Return mixer to medium-low speed and mix until the ingredients are fully incorporated. Scrape down the sides of the bowl if necessary. Add any optional mix-ins here, such as chopped walnuts or chocolate chips!
Use a large ice cream scoop to portion the batter into the prepared cupcake pans. Bake for ~24 minutes, or until the surface of the muffins form a light crust and spring back when tapped. Transfer the muffins to a wire cooling rack to cool completely. Store in a tightly sealed container in the fridge for up to 5 days.