Preheat the oven to 350 degrees F. Mist a standard muffin tin with nonstick spray and set aside.
In a large mixing bowl using the backside of a fork, mash the bananas. Add the molasses, almond milk, and vanilla; whish until well combined.
Add the rest of the ingredients and stir will to combine, making sure all the oats are coated.
Fill the muffins cups evenly and gently pack the oatmeal mixture into the bottom of each muffin well.
Bake for 25 minutes or until golden brown. Allow to cool completely in the pan. Run a sharp knife around the sides of each muffin bite and gently remove.