Muffins are just one of those things that brighten up my morning. They’re comforting. They’re delicious. They’re amazing. They’re the perfect breakfast treat. And an added bonus? They go over well with kids! My son literally begs me to bake these Banana Bread Muffins with Creamy Cashew Milk. What could be better when you have some overripe bananas to use up? Nothing, absolutely nothing! This recipe has become nothing short of an obsession in our house.
These Banana Bread Muffins with Creamy Cashew Milk are packed with fiber thanks to spelt flour. I typically use whole-grain spelt flour, but you can also use light/white spelt flour. Personally, I prefer the heartiness and slightly earthy flavor of whole-grain spelt flour. Whole-grain spelt flour does not rise as much and is a little denser than light/white spelt flour. However, sifting whole-grain spelt flour can lighten it up, but I often skip this step and get right to baking.
Of course, these Banana Bread Muffins are also bursting with sweet banana flavor. Bananas are one of the best mood-boosting foods thanks to their tryptophan and B6 content. How do these two positively affect mood? The carbohydrates found in bananas allow the brain to absorb tryptophan, and B6 swoops in to help convert tryptophan to serotonin. There are few foods that I feel an instant energy and mood boost from, but bananas are one of them.
As a bonus, I’ve included a recipe for Creamy Cashew Milk. Since these muffins are vegan, the cashew milk is intended to be a milk “substitute.” However, any nut-milk will do. I love experimenting with different varieties of nut-milk and I am totally loving the creaminess that cashew milk has to offer! The Creamy Cashew Milk recipe makes approximately 3 cups, but the Banana Bread Muffin recipe only requires 1/3 cup, so enjoy the leftover cashew milk with a bowl of granola or add a splash to your coffee. Mmm, muffins and coffee!
Unlike almonds, cashews lack a tough, outer skin so these tender nuts only need to be soaked for about 2-3 hours. They can also soak overnight, just be sure to place them in the fridge. Soaking nuts improves nutrient absorption by reducing their phytic acid content. Soaking nuts takes slightly more preparation, but in my opinion it’s well worth the improved taste and nutrients.
- 1 cup cashews, soaked 2 hours
- 3 cups water
- 1 teaspoon pure maple syrup
- 1 teaspoon vanilla bean powder (or vanilla extract)
- Pinch of sea salt
- 1⅓ cups mashed very ripe banana (about 4 medium or 3 large)
- 2 tablespoons chia seed
- ⅓ cup cashew milk (or any other nut-milk)
- ⅓ cup coconut oil, melted
- 2 tablespoons pure maple syrup
- ¼ cup coconut sugar
- ½ cup rolled oats
- 2 teaspoons vanilla bean powder (or vanilla extract)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 1½ cups spelt flour (I use whole-grain spelt flour)
- Blend all ingredients in a high-power blender for 20-30 seconds until the nuts are broken down and smooth.
- Strain the mixture through a nut milk bag (a fine mesh bag). A smooth and creamy nut milk results!
- Chill, if desired, and stir to serve. Keeps for 3-5 days, refrigerated
- Preheat the oven to 350°F. Line a muffin tin with parchment paper liners.
- In a large bowl, mash the banana until almost smooth, and make sure you have 1⅓ cups.
- Stir the wet ingredients (chia seed, cashew milk, melted coconut oil and maple syrup) into the banana until combined.
- Stir the dry ingredients (coconut sugar, oats, vanilla bean powder, baking soda, baking powder, salt and spelt flour) into the wet mixture, one by one, in the order listed. I like to gently fold in the spelt flour last because too much mixing could lead to a crumbly texture.
- Spoon the dough into the muffin tin.
- Bake the muffins, uncovered, for 23-25 minutes, until lightly golden and firm on top. The top of the muffins should slowly spring back when touched.
- Place the muffin pan on a cooling rack for 30 minutes.
- The muffins will keep in the fridge tightly wrapped for 3 to 4 days, or they can be frozen for 4 to 6 weeks.