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Preheat the oven to 180C. Lightly coat a muffin tin with nonstick cooking spray.
In a large bowl, whisk together almond milk, mashed banana, oil, maple syrup, egg, and vanilla.
Add the rolled oats, gluten-free flour, baking powder, cinnamon, and salt and stir to combine.
Divide the batter into the prepared muffin tin, filling it about halfway. I like to use an ice cream scoop. Top each with an optional pecan halve.
Bake for 20-22 minutes or until the center is set and the edges are golden brown. Cool slightly before serving warm. Optionally, drizzle warm cups with extra maple syrup and/or top with a thin layer of peanut butter.