the wet

2.5 medium bananas (save half to slice on top)
1 1/4 cup almond milk
1 tbs Apple cider vinegar
2 tbs avocado oil
1/3 cup NuttZo nut butter

the dry

1 cup flax mea
1 cup protein powder
1 cup almond flour
1 tsp cinnamon

the extra love

1/2 cup blueberries

the wet

5 medium bananas (save half to slice on top)
2 1/2 cup almond milk
2 tbs Apple cider vinegar
4 tbs avocado oil
2/3 cup NuttZo nut butter

the dry

2 cup flax mea
2 cup protein powder
2 cup almond flour
2 tsp cinnamon

the extra love

1 cup blueberries

the wet

7 1/2 medium bananas (save half to slice on top)
3 3/4 cup almond milk
3 tbs Apple cider vinegar
6 tbs avocado oil
1 cup NuttZo nut butter

the dry

3 cup flax mea
3 cup protein powder
3 cup almond flour
3 tsp cinnamon

the extra love

1 1/2 cup blueberries

preheat oven to 350 degrees, and line a circular baking tray with parchment paper.
mash up the bananas in a medium bowl. combine the remaining “wet” ingredients (except blueberries + chocolate chips) in with the mashed bananas!
combine the “dry” ingredients in a large bowl; pour the wet mixture into the large bowl containing dry ingredients! mix well. fold in the blueberries + the chocolate chips to the combined mixture.
place dough in a circular shape on the baking sheet (should be about 2 inches thick!). bake for 20 minutes.
take the dough out of the oven and preheat oven to 375 degrees.
next, cut into 9 equal triangles (I used a rectangle “bench knife” for accuracy).
sprinkle a handful of chocolate chips on top of the cut scones, then place back into the oven for 10 minutes.
remove from oven, let cool, ENJOY!