-banana -eggs -maple syrup -unsweetened almond milk -rolled oats -almond flour

-vanilla protein powder -baking powder -salt -hemp seeds -greek yogurt -frozen raspberries

Preheat the oven to 350F. In bowl add the banana, eggs, syrup, and almond milk. Mix together. In a large bowl add the rest of the ingredients (except for the raspberries) and whisk together.

Pour the wet ingredients into the dry ingredients and combine until no lumps from the flour. Add the raspberries and fold in gently, don't over mix as this can break down the raspberries.

Line a muffin tin with silicone liners and scoop the batter into the cups evenly. Bake for 22-25 minutes. Let cool for 5 minutes before removing from the muffin tin.