Ingredients:

170g Kape Pistachio Butter
2 tbsp Pistachios (Shelled)
1 Flax Egg (1 tbsp Ground Flax Seeds & 3 tbsp water)
250g Self Raising Flour
130g Vegan Butter/Spread (Melted)
240ml Soya Milk (Oat Milk is ok too)
5 tbsp Maple Syrup
1.5 tsp Vanilla Extract
2 large / 3 small bananas mashed
0.5 tsp Bicarbonate Soda

Method:

Preheat the oven to 140°C Fan (160°C / 325°F). Grease a 12 hole deep
muffin/cupcake tin with oil or vegan butter/spread.

Make the flax Egg by stirring the flax seeds with the water in a small
bowl, and setting aside for 5 minutes. Roughly chop the pistachios and
set aside.

Shift the Flour and Bicarbonate Soda together into a large mixing bowl.

Mash the bananas and place in a bowl along with the melted butter,
vanilla extract, soya milk, maple syrup and flax egg. Stir well until it is
all combined.

Add the wet ingredients into the bowl of dry ingredients and using a
spoon, fold the mixture until you end up with a smooth wet batter.

Using an ice-cream scooper/ heaped tbsp, place 1 scoop into each
muffin hole. Then, add half a tsp of pistachio butter in the centre of
each. Finish off by adding another scoop of batter on top and then
sprinkle on the chopped pistachios over the tops.

Bake for 26-30 minutes until golden. If using a cocktail stick/skewer to
test, make sure you stick into the edge of the cake, as you will likely hit
the pistachio centre if you test the middle.

Allow to cool completely before removing carefully from the tray.