Ingredients (x 12 muffins):
2 big ripe bananas or 2 small ones
120g plain flour
120g buckwheat flour
1 tsp cinnamon
1 tsp vanilla extract
1 ½ tsp baking powder
80g chopped pecan nuts, plus extra to sprinkle on top
100 ml coconut oil or sunflower seed oil
100 ml maple syrup
oats to sprinkle
Preheat the oven to 180°C and line a muffin case with muffin cases.
In a large bowl, mash the bananas with a fork. Add the eggs, vanilla, maple syrup and oil. Whisk well until smooth.
In another bowl, mix the flours, baking powder and cinnamon.
Gradually combine the dry ingredients with the wet ones and mix well.
Add the pecan nuts and stir.
Fill each muffin case up to two-thirds of the full muffin case.
Sprinkle some oats and pecan nuts on the top.
Bake for 15-20 minutes or until a toothpick inserted comes out clean.