- Preheat oven to 375°F (190°C). Grease 8 muffin tins with gluten-free vegetable spray. Set aside. In large bowl, whisk together garbanzo and fava flour, brown rice flour, baking powder, cinnamon, nutmeg and salt. Mix in pecan pieces.
- In food processor or blender, puree bananas, eggs, oil, maple syrup and vanilla until smooth. Pour mixture into bowl.
- Make a well in flour mixture. Pour in banana mixture; scraping out processor or blender. Mix until batter is just combined. Divide batter into the 8 muffin tins (each will be filled almost to top). If desired, set 2 pecan halves in the centre of each muffin.
- Bake 18 min., or until muffins spring back when gently pressed in centres. Cool muffins in tins 10 min. before removing from tins. Serve warm muffins with butter or nut butter.
Note: Garbanzo and fava bean flour is a combination flour available in the gluten-free flours section.