Preheat the oven to 350°F. Line a muffin tin with 9 muffin liners.

In a food processor, blend the bananas, eggs, vanilla, baking powder, baking soda, nutmeg powder, cinnamon, nutmeg, and salt at medium speed until combined.

Add the almond flour to the banana mixture and blend until well combined, scraping down the sides with spatula as necessary.

Using an ice cream scoop or two large spoons, drop the mixture evenly into the muffin liners.

Sprinkle the muffins with cashews, pumpkin seeds, and chocolate chips.

Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean. Let the muffins cool on a cooling rack.