Banana Pecan Breakfast Muffins

Makes 10-12 muffins 

INGREDIENTS

• 3 ripe bananas 
• 2 tbsp chia seeds + 5 tbsp water 
• ¼ cup melted coconut oil 
• 2.5 cups almond flour 
• ¼ cup maple syrup 
• 1 tsp cinnamon 
• 1 tsp baking soda 
• ½ tsp baking powder 
• ¼ tsp salt 
• 1 tsp vanilla extract 
• 2 tbsp Eversio Wellness AWAKEN 3 Mushroom Blend
• ½ cup chopped pecans (or walnuts) 

Optional 

• ½  cup dark chocolate chips or chopped dark chocolate bar 

DIRECTIONS

• Preheat oven to 375 degrees F. Line muffin pan with parchment paper liners.  
• Add chia seeds + water to a large bowl and let sit for 5 minutes. 
• Mash bananas with a fork and add to bowl with remaining ingredients except chopped nuts. Mix until combined. Fold in pecans.
• Using an ice cream scoop or large spoon, scoop the mixture evenly into each muffin tin.
• Bake for 22-24 minutes. The outside will be slightly crunchy + inside will be soft. 
• Let muffins cool 5-10 minutes in the pan before transferring to a cooling rack. 
• Store in airtight container or in the refrigerator for up to 5 days.