Preheat the oven to 375 degrees F. Place the bananas, eggs, oil, syrup and vanilla in a food processor, blender, or in the mixing cup for your hand (immersion) blender. Puree mixture until smooth, and then transfer – make sure you get all of it – to a medium bowl.
Place the flours, baking powder, spices and salt in second medium bowl and whisk to combine. Mix in the pecans.
Grease 8 of the 12 cups in a non-stick muffin pan with vegetable oil spray. Mix the dry flour mixture into the wet banana mixture until just combined. Spoon the batter into the muffin tin, filling each of the 8 greased cups almost to the top. If desired, set 2 pecan halves in the centre of each muffin. Bake muffins in the centre of the oven 18 minutes, or until they spring back when gently touched in the very centre.
Cool muffins on a baking rack 10 minutes, then unmould. Serve warm with butter or nut butter.
Note: The bananas used in this recipe were about 6-inches long. Garbanzo and fava bean flour, brown rice flour and gluten-free baking powder are all available in the baking supply aisle. Bob’s Red Mill brand was used in this recipe. The gluten-free vegetable oil spray used in this recipe was Pam original.