Banana Cashew Mini Muffins
whole wheat flour
finely ground sea salt
large overly ripe bananas
unflavored cashew milk
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.
Nutritional Estimates Per Serving (1 mini muffin): 70 calories, 1.5 g fiber, 11 g carbs, 2 g protein and 2* WW Points+
Find this recipe online: https://simple-nourished-living.com/banana-cashew-mini-muffins/