Preheat oven at 350° F. Grease two muffin pans with non-stick cooking spray.
In a large bowl, whisk together whole wheat flour, baking powder, ginger, cinnamon, allspice, nutmeg and salt. Set aside.
In a medium bowl, beat two eggs. Combine almond milk and vinegar in a liquid measuring cup, stirring to combine. Add milk+vinegar to the eggs, along with mashed bananas, molasses, maple syrup, premium Silan (or additional syrup/honey), melted ghee, and vanilla extract. Mix well.
Pour wet ingredients into dry ingredients and stir until just combined. Do not over-mix. Pour evenly into 16-20 muffin cups (fill about 1/2-3/4 of the way full).
Bake for 15-18 minutes, or until a knife inserted in the center comes out clean.
Let cool for 15-20 minutes, then melt 1/3 cup of white chocolate chips in the microwave. Drizzle over the cooled muffins, spread with a knife, or leave them plain and serve warm with almond butter later.
Store in the refrigerator for 3-5 days in an airtight container, or transfer to the freezer. Reheat in the microwave to thaw. Serve with a dollop of almond butter on top if desired.