- 2 very ripe bananas, mashed
- 1 cup Toasted Quinoa Flakes
- 1/3 cup almond milk
- 2 Tbs Maple Almond Butter, plus more to spread
- Fresh blueberries
- Preheat oven to 375 degrees and line a muffin pan with paper liners.
- Place mashed bananas, Toasted Quinoa Flakes, almond milk and almond butter in a medium bowl. Stir just until combined.
- Scoop batter into prepared muffin pan and top each one with a few blueberries.
- Bake 25-30 minutes.
- Smear with more almond butter and eat warm.