Preheat oven to 350 degrees Fahrenheit and line a muffin tin with 8 paper liners.
In a large bowl whisk the eggs till light and frothy. Add the bananas and mash with a fork until a slurry is formed. Add the honey, vanilla, and coconut milk. Stir well to combine.
In a separate bowl mix together all the dry ingredients: the pecan meal, oat flour, cinnamon, baking powder, and sea salt. Gradually stir the wet ingredients in with the dry.
Pour the mixture into the prepared muffin tin, and sprinkle with pumpkin seeds or chopped pecans if desired. Bake for 25-35 minutes, depending on how hot your oven bakes. Check for doneness at 25 minutes by inserting a toothpick into the center of a muffin. If the tooth pick comes out clean, then they are done! If not,
continue to bake an addition 5-10 minutes
Remove the muffins from the oven and allow to cool in the tin for ~5 minutes. Then, remove from tin, and allow to cool completely on a cooling rack.
Store these delicious muffins in an airtight container. Reheat in a microwave or cut in half and toast in a toaster for added texture. And of course with a little grass-fed butter they taste even more delicious!