Preheat oven to 350° F. Prepare muffin pan by lining with baking cups or lightly greasing and flouring.
In a medium bowl, whisk together flour, pecan meal, baking powder, sea salt, nutmeg and cinnamon.
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.
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.
Take a pinch of sugar and top the pecans with it. Bake 18-20 minutes or until toothpick inserted in center comes out clean.
Transfer muffins to rack to cool.
Make sure they are cooled completely before transferring to an airtight container, where they will remain tasty for about two days.