Preheat oven to 350°F. Line the muffin tin cups with paper liners.
In a bowl, mash the bananas with a fork until creamy.
Add the eggs, vegetable oil, and honey to the mashed banana. Mix thoroughly. Add the rolled oats, spelt flour, baking powder, cinnamon, and salt. Combine until smooth. Finally, fold in the chopped walnuts.
Divide the batter evenly among the twelve muffin liners, filling each about two-thirds of the way full to allow room for rising during baking.
Bake the muffins for about 20–25 minutes, or until golden brown. To test for doness, insert a toothpick into the center of a muffin, once it comes out clean your muffins are good to go!
Remove the muffins from the oven and let them cool briefly. Then, carefully take them out of the tin and allow them the to cool completely before serving.
