Mini Caramelized Banana Pudding Tacos

Preheat oven to 350F.
Start by preparing the pudding. Mix the pudding according to the instructions, and add in the collagen peptides. Mix until smooth; set aside.
Using a cookie cutter, cut out 8 small circles from the tortillas.
Dip/brush the tortillas in the melted butter, then coat in the graham cracker crumbs.
Place the coated tortillas in between gaps in an upside down muffin tin. Bake for 10-12 minutes, or until the crushed graham crackers are slightly golden.
While the tortillas are baking, make the caramelized bananas.
Melt the coconut oil or butter in a medium skillet over medium heat. Once hot, add in the banana slices. Let cook for 3-4 minutes, and then flip, Add in the maple syrup and let cook for another 3-4 minutes or until they’re caramelized on both sides. Remove from heat and mix in the vanilla extract.
To assemble the tacos, fill each one with the pudding filling and top with caramelized bananas. Then top them off with whipped cream if desired.
Enjoy!