10 May 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.
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