Turn oven to 400 degrees. Spray a mini muffin tin with olive oil or other all natural nonstick spray.

In a large bowl, mix together the warrior mix, eggs, egg white, almond milk, and cider vinegar. Stir to combine and knead with your hands for 1 minute. Cover and set aside while you cook the mushrooms.

Place a frying pan over medium high heat and add the olive oil. Cook the mushrooms to brown on all sides, and reduce in size, about 5 minutes.

Remove from heat, and stir in the scallions, thyme, sour cream, and coconut aminos.

Press a small amount of dough into each mini muffin spot with your thumb in the center to form little cups. Fill each one with a little of the mushroom mixture.

Bake for about 20 minutes until cooked though and lightly browned.