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WW Recipe of the Day: Banana Cashew Mini Muffins
I found a recipe for banana cashew bread at Whole Foods Market, but since I’m a mini-muffin-lover, I decided to turn them into two-bite treats rather than bake a whole loaf of quick-bread.
These banana cashew mini muffins bake up moist and full of flavor. They’re nicely sweetened with applesauce and honey, while the toasted cashews add a welcome contrast and crunch.
As is the case when using bananas for baking, you’ll want to use overly ripe bananas with lots of brown spots on the skin.
How Many Calories and WW Points in these Mini Muffins
I was able to get about 24 mini muffins from this recipe and each single-muffin serving has about 70 calories and:
2 *SmartPoints (Green plan)
2 *SmartPoints (Blue plan)
2 *SmartPoints (Purple plan)
2 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
These muffins will keep for about 3 days at room temperature. You can also wrap them individually with plastic wrap and freeze, then just allow to thaw at room temperature or heat up in a microwave (affiliate link) or toaster oven.
And, I not-so-accidentally discovered that they taste really good with a little smear of almond butter 😉
If you’ve made these Mini Muffins, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Banana Cashew Mini Muffins
Ingredients
- 1-3/4 cups whole wheat flour
- 3 tablespoons flaxseed meal
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon finely ground sea salt
- 2 large overly ripe bananas
- 3/4 cup unsweetened applesauce
- 2/3 cup unsweetened, unflavored cashew milk
- 3 tablespoons honey
- 1-/12 teaspoons vanilla
- 2/3 cup raw cashews, toasted and chopped
Instructions
- Preheat oven to 350F degrees. Line 24-cup mini muffin pan with paper liners.
- In a mixing bowl, stir together whole wheat flour, flaxseed meal, baking powder, baking soda, cinnamon, ginger, cloves and salt.
- In another bowl, mash the bananas with a fork until mostly smooth. Add the applesauce, cashew milk, honey and vanilla and stir until thoroughly combined.
- Gradually add the dry flour mixture into the wet banana mixture and stir just until combined.
- Stir in the cashews.
- Spoon the batter into prepared muffin pan.
- Bake about 15-20 minutes, until golden brown on top and a toothpick inserted near the center comes out clean.
- Allow muffins to coll on a wire rack.
- Mini muffins can be served warm or cooled to room temperature.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: Whole Foods Market
Tools I used for this Recipe
If you don’t like cashew milk, would 2% reduced fat milk as a replacement? I also do not like cashews in general, so would you be able to take those out too? I know this sounds weird, but I just like the ‘banana’ flavored part of the mini muffins.
Hi Samantha,
Yes, you can definitely use 2% milk as a replacement for the cashew milk and leaving out the cashews shouldn’t cause a problem either. Keep in mind the nutritionals will not be the same as the written recipe.
We have lots of delicious banana bread and banana muffin recipes here on Simple Nourished Living. Just use the search box in the upper part of the right sidebar to do a search for ‘banana’ and you’ll get back a lot of recipes to choose from.
Maybe you’ll find another (or many) banana recipe(s) that you’ll want to try! Let us know how it goes.