Banana & Cashew Butter Muffins
These delicious banana and cashew butter muffins are so easy to make and super healthy too. There’s no added sugar in them, they’re gluten free, low calorie and dairy free.
They make the perfect breakfast for when you’re on the go and the kids will love them too. They’re so tasty it’s hard to believe how full of goodness they are. We make these in batches and have them either as a mid morning snack or for breakfast when we get up. They should keep for at least a week if stored in an air tight container.
The best thing about this recipe – the muffins are super handy to have in the kitchen as a grab and go snack.
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Serves
10 muffins
Prep
5 mins
Cook
15 mins
Total Time
20 mins
Dietary
N/A
Ingredients:
510g/18oz cashew nut butter
2 bananas
2 tbsp. honey
1 tsp. vanilla extract
1 tsp. baking powder
2 eggs
50g/1.5oz raisins
50g/2oz desiccated coconut
Method:
- Preheat the oven to 200C/390F.
- Add all the ingredients (except the raisins) to a blender and blend until smooth.
- Stir in the raisins.
- Add muffin cases to a baking tray and fill each case 3/4 the way to the top.
- Bake in the oven for 15 mins.
