Pre-heat your oven to 170c Fan/Gas 5/375f
Soak the ground Flaxseed in Water, whisk well with a fork, and leave to rest for 10 minutes. This will create your 'flax-egg' and should have a consistency that resembles egg whites.
4 tablespoon Ground Flaxseed, ⅓ cup Water
Add the bananas to the bowl and mash well with a fork or masher.
4 Medium Ripe Bananas
Melt the Vegan Butter and add to the flax-egg & banana.
¼ cup Vegan Butter
Pour in the sugar and mix well.
½ cup Coconut Sugar
In a separate bowl, whisk together the flour, baking powder, bicarbonate of soda, and salt.
1.5 cups Gluten Free Self-Raising Flour, ½ teaspoon Baking Powder, ½ teaspoon Bicarbonate of Soda, ½ teaspoon Sea Salt
Add the flour mixture to the wet ingredients and fold to combine. Being careful not to over-mix.
Distribute the muffin batter evenly in to 12 muffin cases using a spoon or ice-cream scoop.
Roughly chop the pecans and sprinkle over the top of the muffin batter. Gently press them about half way in.
⅓ cup Chopped Pecans
Bake in the centre of a pre-heated oven for 18 minutes, or until the tops lightly brown and a skewer comes out clean.