Cashew Butter Recipes

There is a reason why we use Once Again Cashew Butter in several of our muffin, cake, and loaf recipes featured on our website. Today we’ll be making our Brown Sugar Cinnamon Muffins!

Once Again Cashew Butter makes it possible for your plant-based baked goods to be fluffy, light, and delicious. When you experiment baking with cashew butter, you will be surprised that recipes such as this, that doesn’t include eggs or any oil at all, can work so wonderfully. Plant based cooking is challenging for those newly introduced to the concept. Most people making the transition to a plant-based approach can tackle the first step without any issues, eliminating red meat and decreasing other meats, including fish. It is in the hidden long list of ingredients of most foods that becomes frustrating to those wishing to stay on track. The plant-based approach doesn’t dictate zero consumption of animal products; however, it encourages substitutions when possible. We believe our cashew butter can be a solution and integral part of that transition to a plant-based lifestyle.  The consumption of animal products decreases   and becomes natural rather than hidden among potentially obscure ingredients. Of course, it requires some home baking instead of purchasing muffins and/or cakes. Nonetheless, we would argue that it is an improvement and not a detractor on your list! Home baking is therapeutic, delicious, and a hobby we can all adopt when it is this simple. We’d love to hear what type of baked goods you’re making with our nut butters; please, use the comments below to share your experiences!

Check our other recipes for more ideas of what to make with Once Again Nut Butters.

Brown Sugar Cinnamon Muffins
5 from 1 vote
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Brown Sugar Cinnamon Muffins

Vegan and gluten free, plant-based
Course Breakfast, Dessert, Snack
Cuisine American
Keyword banana muffin, cashew butter, gluten free, healthy bar, snacks
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 muffins
Author Carolina Jantac, MS, RD, LD

Ingredients

Instructions

  1. In a -medium-sized bowl, mash up bananas and add brown sugar. Mix well and then add cashew butter. Next, add flax meal and incorporate all into mixture.
  2. Sift oat flour into the mixture and blend with a spoon along with the cinnamon and baking soda. Do not over mix.
  3. Tip: use a large ice cream scoop to fill each section of the muffin pan. This helps to keep the muffins approximately all the same size. Sprinkle each with a mixture of cinnamon and sugar, as an option.
  4. Place in an oven pre-heated to 375 degrees Fahrenheit for about 20 minutes. Save leftovers in a sealed container for up to four days.

Recipe Notes

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