Grainless Cashew Muffins

Who doesn't love quick blender muffins? Especially when they are grainless, free of refined sugars (If you leave out the chocolate chips), and can be made with leftover pulp from making cashew milk. I love anything that allows me to make something out of what would otherwise be wasted. I made this cashew spread out of cashew milk pulp and then used it as a base for my muffins! You can add whatever you want to switch up the flavors. My personal favorites are blueberries and chocolate chips. I made three with chocochips and three with blueberries for this batch! These would be perfect to make at the beginning of the week to have a for a quick grab and go breakfast or snack.

Kid and husband approved they are a sure winner!

Ingredients (makes 6 muffins- double if desired)

1 banana

1 egg

1/2 cup of cashew spread

2 TBSP honey

1/2 tsp cinnamon

1/4 tsp vanilla

1/4 tsp baking soda

1/2 tsp apple cider vinegar

1/2 TBSP chia seeds (optional)

Blueberries, chocolate chips or any other fruit or goody you think would be good!

Directions

Preheat to 400F.

Add everything to blender except last ingredient.

Blend until smooth.

Pour into muffin cups, filling about half way.

Drop in chocolate chips and blueberries and stir them into each muffin.

Top with a few more blueberries and chocochips.

Bake for about 20-25 minutes.

Note- these will fall some as they cool.

Store in refrigerator for up to 5 days.

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