Preheat your oven to 350°F (175°C) and line your muffin tin with parchment liners or grease it lightly with cooking spray.
In a large mixing bowl, whisk together the white whole wheat flour, baking powder, ground cinnamon, nutmeg, ginger, and salt until well combined.
In another bowl, mash the very ripe bananas until smooth. You can leave some small chunks for added texture if desired.
To the mashed bananas, add the melted butter, honey, egg, milk, and vanilla extract. Mix until everything is well combined.
Pour the banana mixture into the bowl with the dry ingredients. Gently fold the mixture until just combined, being careful not to overmix.
Using a scoop or spoon, fill each muffin cup about 2/3 full with the batter. If you like, you can sprinkle some extra cinnamon or oats on top for added texture.
Place the muffin tin in the preheated oven and bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a cooling rack to cool completely before enjoying.
