Preheat the oven to 180 degrees Celsius and line a cupcake tin with silicon cupcake/muffins cases (I used two 2×6 muffins tins- like in the photo).
In a bowl, combine the buckwheat flour and ground almonds.
In a separate bowl, mash together 3 ripe bananas, and then mix in the muscovado sugar and maple syrup. Stir well and then add this to the dry mixture bowl, stirring with a wooden spoon.
Then add the almond milk, half a cup at a time.
Add the vanilla extract, bicarbonate soda and apple cider vinegar, and mix in until the mixture becomes smooth. Stir in your cinnamon and nutmeg.
Spoon the mix evenly between your prepared cupcake cases.
With the remaining banana, slice into small circles, and place them on top of your vegan muffins, before putting them in the oven (see picture).
Bake in the oven for 20-25 minutes and allow to cool for 10 minutes before removing from their cases.
Enjoy warm or cool!