Whisk granulated sugar, brown sugar, and eggs in large bowl.
Stir in almond extract, Greek yogurt, and bananas into wet ingredients.
In medium sized bowl, stir together flour, flax seeds, baking soda, and salt.
Slowly whisk dry ingredients into wet ingredients.
Line muffin tins with liners or spray with non-stick cooking spray. Pour muffin batter equally into muffin tins.
Bake 20 minutes or until a knife inserted into the center of the muffin comes out clean. Let cool 5 minutes, then remove muffins and let cool on wire baking rack.
If baking as bread loaves (makes 2), bake 55 minutes, or until a knife inserted into center of muffin comes out clean. Let sit 5 minutes, then carefully remove from pan and let cool on wire cooling rack.