Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners and lightly spray them with cooking spray.

In a medium bowl, combine all-purpose flour, light brown sugar, baking powder, salt, ground cinnamon, and ground nutmeg. Stir until well combined.

In another bowl, mash very ripe bananas until smooth, then add almond milk, melted coconut oil, pure vanilla extract, and maple syrup. Whisk until fully combined.

Gently fold the wet ingredients into the dry ingredients using a spatula. Add chopped pecans and fold them in carefully.

Spoon the batter into the prepared muffin liners, filling each about 2/3 full. Sprinkle additional chopped pecans and turbinado sugar on top if desired.

Bake for 18-20 minutes. Check for doneness with a toothpick; it should come out clean or with just a few crumbs.

For the optional glaze, whisk together confectioners' sugar with a little water until smooth and drizzly. Drizzle over warm muffins before serving.