Step 1: Preheat oven to 350° F. Prepare muffin pan by lining with baking cups or lightly greasing and flouring.
Step 2: In a medium bowl, whisk together flour, pecan meal, baking powder, sea salt, nutmeg and cinnamon.
Step 3: In a large bowl, whisk together the bananas, brown sugar, vanilla, almond milk and canola oil. If you're tempted to eat the bananas in all their pudding-y goodness, abstain.
Step 4: You have muffins to make. Mix the dry ingredients into the wet and combine. Spoon batter into baking cups until ¾ full. Top with chopped pecans.
Step 5: Take a pinch of sugar and top the pecans with it. Bake 18-20 minutes or until toothpick inserted in center comes out clean.
Step 6: Transfer muffins to rack to cool.
Step 7: Make sure they are cooled completely before transferring to an airtight container, where they will remain tasty for about two days.