Preheat the waffle iron to high heat. Grease lightly with non-stick spray

Meanwhile, in a medium bowl, beat the egg white to stiff peaks. Set aside.

In a large bowl, combine almond flour, honey, baking powder, and salt. Set aside.

In a small bowl in the microwave, melt together the butter and almond butter. Whisk together, then add this mixture to the dry flour bowl.

Add the yolk, almond milk, and vanilla to the batter. Stir until smooth.

Fold the egg whites into the batter. Mix until incorporated, but be careful not to break down the whites too much. The batter should be light and fluffy.

Gently fold in the blueberries and sliced banana.

Spoon half the batter into the lightly greased waffle iron. Close and cook until steam stops coming out, about 5 minutes. Unplug and let cool slightly in the waffle iron to make the waffle easier to remove. (It will crisp up as it goes from hot to warm.) Repeat with the remaining batter.