Ingredients
Units
Scale
Cashew Milk
- 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
Wet ingredients:
- 1 1/3 cups mashed very ripe banana (about 4 medium or 3 large)
- 2 tablespoons chia seed
- 1/3 cup cashew milk (or any other nut-milk)
- 1/3 cup coconut oil (melted)
- 2 tablespoons pure maple syrup
Dry ingredients:
- 1/4 cup coconut sugar
- 1/2 cup rolled oats
- 2 teaspoons vanilla bean powder (or vanilla extract)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1 1/2 cups spelt flour (I use whole-grain spelt flour)
Instructions
Cashew Milk
- 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
Banana Bread Muffins
- 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 1 1/3 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.
- Cook Time: 25 minutes