This is simply too delicious to pass up! A healthy muffins made with bananas, cashew butter and maple syrup. It is vegan and gluten free.
Breakfast, Dessert, Snack
Gluten free, vegan
AuthorCarolina Jantac, MS, RD, LD
1cupof Once Again Cashew Butter
¼cupof unsweetened cacao powder
1/3cupof maple syrup
½teaspoonof vanilla extract
½teaspoonof baking soda
2flax eggs2 tablespoons of flaxseed meal mixed with 3 tablespoons of warm water
¼cupof pecan flouror almond or oat flour
Start by mashing the bananas; if you have overripe bananas, they are bursting with natural sugars and make the best choice!
Add cashew butter to the bananas and mix well.
Next, mix in cacao powder, maple syrup, and vanilla extract.
In separate bowl combine flax eggs with the pecan flour and add to the overall mixture.
If the mixture proves too runny, add a few more tablespoons of pecan flour to thicken. Pour the batter into sections of a muffin pan and bake in a pre-heated oven at 350 degrees Fahrenheit for 20 to 25 minutes or until done.
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