Banana, Pecan and Maple Syrup Muffins

Recipe by bakerbynature.com This is a lovely vegan recipe I found when I was trying to use up some old bananas and wanted something different to a plain loaf. I used cows milk and only half a cup of light brown sugar and we thought they were delicious! 1 and 3/4 cups plain flour 1 cup light brown sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 cup (3 medium bananas) of very ripe bananas 1/2 cup almond milk 1/2 cup coconut oil, melted 1 teaspoon vanilla extract 2 and 1/2 tablespoons maple syrup 1/2 cup pecan nuts, roughly chopped Topping 1/4 cup pecans, roughly chopped 1/4 cup demerara sugar For the cinnamon glaze 1/2 cup icing sugar 1-2 tablespoons of water 1/4 teaspoon cinnamon Pre heat the oven to 200 C. Line a 12 hole muffin pan with muffin cases and spray cases with oil and set aside. In a medium bowl mix together the flour, brown sugar, baking powder, salt, cinnamon and nutmeg. In a separate bowl whisk together the mashed banana, almond milk, coconut oil, vanilla extract and maple syrup. Pour the wet ingredients into the dry and mix until just combined then fold in the pecans. Divide the batter evenly into the muffin cases. Sprinkle the tops with a tablespoon each of demerara sugar and chopped pecans. Bake for 18-20 minutes ( mine only took 15 minutes) or until a toothpick comes out clean. Drizzle with the glaze before serving.