Pecan Pie Muffins

Preheat your oven to 375F. Prepare your flaxseed eggs by mixing 2 tbsp ground flaxseed with 5ish tbsp water. In a pan, melt 1 tbsp vegan butter, 4 tbsp light brown sugar, and 2 tbsp maple syrup. Add 1/2 cup pecans to the pan and let it cook for about 5-10 minutes on medium-low heat, continuously mixing. In a separate bowl, add your mashed bananas, prepared flaxseed eggs, vanilla extract, and 1/2 cup light brown sugar, then mix well. Add the remaining ingredients (1 cup all purpose flour, 2 tsp baking powder, 1/4 cup melted vegan unsalted butter) to the banana mixture and mix until just combined. Transfer the batter to a muffin pan previously prepared with either parchment paper or coconut oil. Add your pecan pie topping over each muffin. Bake for 20 minutes.