In a large bowl mix all dry ingredients. In a medium bowl mash bananas, add almond butter, eggs, agave nectar, vanilla and milk, mix to combine.
Add wet ingredients to the dry ingredients and mix well. The mixture will be wet and will not resemble a muffin batter. Let it stand for 20 minutes.
Grease the muffin pan well and spoon the mixture in cups with a ladle, mixing it well after each addition. Bake at 350F/180C for 35 minutes or until the muffins are slightly puffed up and no longer wet inside.