Vegan banana muffins

1. Warm up the oven at 180 degrees Celcius. 2. Put ripe bananas in a mixing bowl and squish it down with a fork until everything is smooth. 3. Add plant-based milk and mix the ingredients well with a fork. 4. Put almond flower, coconut gratings, vegan proteine, flour, baking soda, cacao powder, flax seeds in a mixing bowl and mix everything well together. 5. Start adding the dry mix to the wet mix little by little, stirring it well with a fork. 6. Cut up walnuts and any other ingredients you'd like to add and mix it in the dough. 7. Use a muffin tray and fill each hole with a cup & a large spoon of the mix. 8. Heat the muffins up for 25 minutes. 9. Add another few minutes in the oven if the pin comes out very wet, when testing a muffin. 10. Serve with a spoon of almond butter on top & enjoy! Tip 1: You can freeze them in a ziplock to store them longer, in the fridge they're good for about 5 days top. Tip 2: You can try them with cranberries, any other nuts, some peanutbutter! Tip 3: For a banana bread, replace the muffin tray with a cake mold.