Preheat the oven to 190°c/375°f/Gas Mark 5 and grease a deep muffin tin or line with muffin cases.
Chop the Whitworth’s walnuts and banana chips into medium pieces.
In large mixing bowl, cream together the butter and coconut sugar until pale and fluffy.
Add the bananas, coconut milk, eggs and vanilla and mix well.
Combine the flour, wheat bran, baking powder, baking soda and salt in a separate bowl.
Fold the dry flour mix into the wet banana mix 1/3 at a time till fully incorporated.
Mix in the Whitworth’s walnuts and banana chips and spoon the mixture into the muffin trays or cases and sprinkle with Whitworth’s pumpkin seeds.
Place in the middle of the oven and bake for 20 – 25 minutes or until golden brown and a skewer inserted into the centre of the muffin comes out clean.
Cool in the tray for at least 10 minutes before transferring to a cooling rack to cool completely.
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