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Preheat the oven to 350ºF and line a muffin tin with 12 parchment paper liners. (These muffins tend to stick to the liners, so using them will guarantee that you can remove them from the pan later.)
Add the peeled bananas to a large mixing bowl and mash them with a fork until they look like puree. Then add the almond meal, eggs, olive oil, maple syrup, baking powder, cinnamon, and salt. Stir well until the batter looks relatively smooth. It's okay if you see a few small lumps of banana.
Fold in the chocolate chips or walnuts, if desired. Then use a ¼ cup measure to scoop the batter into the prepared muffin cups. Divide the batter among the 12 cups evenly. Then bake at 350ºF for 25 minutes, or until the muffins feel firm to the touch in the center.
Let the muffins cool completely. Then you can peel away the wrapper and enjoy! Leftovers can be stored in an airtight container in the fridge for up to 5 days.