- 2 tablespoons Karen Berrios Chia Seeds
- 2 tablespoons tapioca flour
- 4 ripe bananas
- 1 cup almond butter
- 1/3 cup ground almonds
- 1 teaspoon baking powder
- 2 tablespoons honey
Pre-heat oven to 356 °F (180 °C).
In a bowl, place bananas and mash until smooth, add almond butter and mix.
Add tapioca flour, honey, ground almonds, baking powder and combine.
Add Karen Berrios Chia Seeds, mix in and allow to stand for 5 minutes.
In a stick muffin pan place 1 1/2 tablespoons mixture in to each and then place into oven for 25 minutes until they have risen and the tops are firm.
Leave to cool before taking out of pan, decorate if your prefer... and enjoy!