Banana and Cashew Muffins

I feel like I’ve overloaded on sugary treats this week and my whole body feels toxic.  I think its comfort eating when I get bored or fed up.   So I decided to find a recipe that would quench my need for something sweet but retain the ” healthy” part.  These little Mountains of yumminess take literally 10 mins to make and have nothing bad in them.   I was surprised after making the first batch that they seemed to have vanished after a couple of hours.   To my surprise my boys had devoured them and requested,  “mum those were really good, can you make some more?” I nearly dropped to the floor in amazement.   Teenage boys eating something that doesn’t have sugar in!  Since Tuesday I have made four batches and every time they are gone within 3hrs.  Nothing more to be said here. 

No Sugar
No Gluten
No Dairy                                      
Just 100% yumminess 


  • 340 g cashew nuts (raw or activated – see tip)
  • 1 tsp ground cinnamon
  • ¾ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 1 pinch fine sea salt
  • 175 g bananas, peeled, sliced and frozen until hard
  • 50 g avocado oil
  • 20 g raw honey
  • 2 large eggs
  • ½ tsp real vanilla extract



Preheat oven to 180°C and grease, or line with paper muffin cases, a 12 hole muffin tin.

Place cashews in food processor and chop until fine 


Add cinnamon, baking powder, bicarbonate of soda and blend – put in separate bowl 

Blend Chilled/frozen bananas, oil, honey, eggs and vanilla extract

Add cashew nut mixture then mix until a smooth.   Transfer to prepared muffin tray then bake for 20-25 minutes (180°C) until golden brown on top. Transfer to a wire rack to cool. Serve once cooled.

I’d love to know what you think.  Leave a comment below……

Love Georgie xx

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