Preheat oven to 325 degrees.

Place muffin baking papers in muffin pan.

In a large mixing bowl beat egg whites with an electric mixer until stiff peaks form.

In another large mixing bowl beat egg yolks with electric mixer until they start to lighten in color (about 2 minutes). Add peanut butter, sliced bananas, salt, vanilla and agave syrup or honey. Mix until well blended and the bananas are incorporated. Some small chunks of bananas are okay.

Take a large spoonful of the egg whites and mix it into the peanut butter mixture with a rubber spatula. Add the peanut butter mixture into the egg whites and fold in well. You want to mix until no more white streaks are visible.

Fill muffin baking papers until almost full. If using nuts, sprinkle additional ½ cup over the tops of the muffins. Bake for 25 minutes or until golden brown and set. A toothpick inserted will come out clean.