• 2 eggs
• 2 very ripe bananas, mashed
• ¼ cup water
• ½ cup maple syrup
• 1 cup almond flour
• 1 cup gluten-free sprouted flour blend
• 4 scoops Multi Collagen Protein
• 1 teaspoon cinnamon
• ½ teaspoon sea salt
• 2 teaspoons baking soda
• ½ cup walnut pieces

Toppings

• 1 banana, cut in half and thinly sliced
• ¼ cup walnut pieces

1. Preheat oven to 350 F.
2. Mix all the wet ingredients in a large bowl, starting with whisking the eggs.
3. Add the dry ingredients and stir, being careful to not overmix.
4. Fill greased or paper-lined muffin cups 2/3 full.
5. Add banana slices and walnuts on top and bake for 18 to 20 minutes.
6. Remove from oven and allow to cool for 10 minutes.