Line a muffin tray with 12 muffin forms and preheat the oven to 180°C.
Mash the banana in a big bowl.
Add vanilla bean paste, rice malt syrup, olive oil, almond milk and peanut butter to the bowl and mix until combined.
Now add buckwheat flour, rolled oats, ground cinnamon, baking powder and salt. Mix everything together thoroughly.
Add pumpkin seeds and chopped almonds and fold into the mix.
Last but not least add blueberries and gently fold into the mixture.
With a tablespoon divide mixture evenly between 12 muffin forms. Bake muffins at 180°C for 25 minutes. Once finished baking, let them cool down for a couple of minutes and enjoy!