Ingredients:

2 cup quinoa (cooked)

2/3 cup almond flour

2 cup almond milk

4 bananas, mashed

2 tbsp. coconut sugar

2 tsp. vanilla extract

1 tsp. baking powder

1/2 tsp. cinnamon

1/4 tsp. salt

optional 1 banana, sliced

optional 1 tbsp. coconut oil or vegan butter

optional 1 tbsp. coconut sugar

Directions:

1. Preheat oven to 350 degrees F and line muffins with 12 paper liners.

2. In a large bowl, add all of the ingredients and mix together until fully combined.

3. Scoop with a spoon or pour the batter evenly into the muffin tins.

4. Bake for until firm and golden, about 45 minutes.

5. Let cool in the tins for 10 minutes before serving.

6. If you wanted to top them with caramelized banana, add the coconut oil or vegan butter to a frying pan over medium heat. Once melted, add the banana slices. Sprinkle 1/2 tbsp. of the coconut sugar of the tops of the banana slices, then flip the bananas and add the remaining coconut sugar to the tops. Cook bananas on each side until slightly browned, about 3 minutes.

7. Top muffins with warm, caramelized banana slices and enjoy.

Bon Appetit!