The recipe I am sharing with you today is a staple for my son and our family.
These Banana Cashew Wild Blueberry Muffins meet my special snack criteria:
- Tasty – an extra dose of taste with these!
- EASY to prepare
- AND a blood sugar regulator
Free from flours of any kind, you’d never know by how moist they are.
In both Vegan + Paleo, the cashews replace the flour and add both protein + fat, both of which help to regulate blood sugar.
Option to add chia seeds to replace the eggs if you wish to make these Vegan.
Eating these during the usual afternoon witching hour of 2-4 pm, WITH a handful of nuts, will lead to staying energized and in charge of your cravings, instead of tired, hungry, and reaching for the office snack kit and kaboodle that throws you off.
Banana Muffin Ingredients
- 1/2 cup chia seeds
- 1 1/2 cup ripe bananas = approximately 3 Medium Bananas (if large, only use 2, or if very small, use 4)
- 2 cups of roasted unsalted cashews
- Juice of 1 lemon
- 1/4 cup organic maple syrup
- 1 tsp baking soda
- 1/2 tsp Himalayan or other Real salt
- 1 cup frozen organic wild blueberries
Preheat oven to 350 degrees. Line the mini muffin tin with paper liners, or use a small amount of coconut oil to grease each.
Using a blender, blend chia seeds until finely ground.
Add the following to the blender: bananas, cashews, maple syrup, lemon juice, baking soda, and salt. Blend all ingredients until you achieve the consistency you like: either a completely smooth batter or somewhat chunky if you prefer a crunchier muffin. Stop the blender to scrape the sides as necessary to ensure all ingredients are well incorporated.
Gently fold in blueberries.
Drop 1/2 TBSP of batter into each mini muffin liner and bake for 15-20 minutes or until a toothpick comes out clean.
Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated for 5-7 days or frozen for up to three months.
