Almond Butter Breakfast Muffins

Set oven to 350°F (175°C) and line a muffin tin with liners. In a small bowl, whisk together the mashed banana, egg, non-dairy milk, almond butter (or any nut butter), and a splash of vanilla. In a separate bowl, whisk together the almond flour, oat flour, a dash of sea salt, and a dash of cinnamon. Add the wet ingredients to the dry ingredients and mix until well-combined. Stir through chocolate of choice (if using). Scoop batter into muffin liners and bake for about 20-25 minutes.