Today marks day 14 of Whole30-ish-Paleo-eating-cleaner. I feel really good. Of course, like I mentioned before, I can pretty much give up sweets (does licking the bowl of brownies you made for a friend count?) but I just can't go without bread as an occasional treat. I saw the recipe for these grain-free, dairy-free banana muffins via Pinterest the other day, and I knew I had to try them -- and give into my carb cravings that have been ferocious lately.
So swing by Trader Joes for the fancy ingredients, get out your mixer and start baking. Because let me tell you, these muffins are delicious.
Recipe by Today's Letters:
3 Ripe Bananas (spotted like you'd use for banana bread)
1 1/2 Cups Roasted Unsalted Cashews
1 Cup Almond Flour
2 Tbs Walnut Oil
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Vanilla
1/2 tsp Cinnamon
1/4 tsp Salt
Coconut Oil (to grease your muffin tins)
1. Preheat oven to 375°.
2. Grind cashews in a food processor until you get a fine cashew meal (or if you're like me, squash the cashews the best you can with a rolling pin)
3. Add walnut oil and blend until until well combined (making cashew butter).
4. Next, add the bananas and blend until it forms a sticky paste.
5. In a medium bowl whisk eggs, then add cashew / banana mixture along with almond flour, baking soda, baking powder, vanilla, cinnamon, and salt. Mix until it forms a batter.
6. Pour batter into greased muffin tins and bake for 12 minutes or until muffins are cooked through.
7. Let muffins completely cool on a rack before storing.
Happy baking! -- Natty
Recipe by Today's Letters // Photo by Natalie Kilgore