Mini Banana Cashew Muffins
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Banana Cashew Mini Muffins

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 24
Author: Peter


  • 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


  • 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.

Recipe Notes

Nutritional Estimates Per Serving (1 mini muffin): 70 calories, 1.5 g fiber, 11 g carbs, 2 g protein and 2* WW Points+
Course: Breakfast