Sunday, November 2, 2014

It's been awhile...Banana Cashew Flour Muffins

I noticed my last post was in May! So many things have happened since then. We accepted new jobs, I moved up to teaching middle school, we bought our first house, and moved 1,001 miles away from home to live near my middle sister. It's been a whirlwind!

My mother in law may be the only person who reads my blog so here's a recipe just for her. I had some bananas that were turning brown and with the cold weather, we aren't really into smoothies, so freezing them wasn't the best option. I decided to make banana muffins and since I'm trying to stay detox from Halloween, I decided to go without honey or maple syrup.

Banana Muffins
2 1/4 cups cashew flour
2 eggs
1/2 tsp baking soda
1/4 tsp salt
1/2 tbs cinnamon
1/4 cup coconut oil
3 large overripe bananas


Mix all ingredients together and blend well to combine. Fill silicone lined muffin cups 3/4 full. Bake at 350* for 25min, or until brown. E requested his extra crispy (not sure that's the best way to describe muffins), so I baked mine for an extra 5 min.



Variation:
Add chocolate chips, walnuts,  or pecans.

Notes: I buy my cashew flour at Trader Joe's for about $5/lb. You can sub blanched almond flour, or make your own nut flour from scratch with a food processor. Just add the cashews and blend until fine and powdery. I have some issues with almonds, so we've switched over to cashew flour. It's a more gut friendly nut and I love the sweetness it adds to baked goods.