Banana Cashew Mini Muffins
Moist and full of flavor, these mini muffins are lightly sweetened with honey and applesauce and the toasted cashews add a little crunch.
Servings: 24
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
Serving size: 1 mini muffin
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2 *SmartPoints (Green plan)
2 *SmartPoints (Blue plan)
2 *SmartPoints (Purple plan)
2 *PointsPlus (Old plan)
Nutrition
Serving: 1mini muffin | Calories: 70kcal | Carbohydrates: 11g | Protein: 2g | Fat: 3.4g | Fiber: 1.5g