By Jess - @jessalynn.forde
Hi again, friends! This month I was craving muffins. Not just any muffins, banana oat muffins! What I like about these is that not only are they fluffy and delicious, aka everything you want in a muffin, they’re also not too sweet. To lighten the recipe, I used applesauce instead of oil. This allows the moisture to still be present but takes out the need for vegetable oil which you see a lot in baking. I also used honey instead of sugar to sweeten these! One thing I really enjoy about using the Almond Cashew Super Butter in these is that you get all that added goodness from the SUPER ingredients! Give them a try and let me know what you think!
Pro-Tip: If you’re not sharing/eating all of these in a day or two, freeze the remainder and pop in the oven or microwave to defrost.
Makes 12 Large Muffins
- 1 1/2 c. Flour (I had All-Purpose on hand but whole wheat or oat flour would work as well)
- 1 c. Rolled Oats
- 2 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1/2 tsp. Salt
- 1 tbsp. Ground Flax Seeds
- 1 Egg, beaten (sub flax egg for vegan alternative*)
- 1/2 c. Cashew Milk (or milk of choice)
- 1/3 c. Unsweetened Applesauce
- 1/4 c. Honey (sub Maple Syrup for vegan alternative)
- 1/4 c. Wild Friends Almond Cashew Super Butter + a little extra for drizzling after
- 2 Bananas, Ripe and Mashed
- Preheat oven to 400 degrees F. and grease muffin tin.
- In one bowl, stir together all dry ingredients - flour, oats, baking powder, baking soda, salt, and ground flax seeds.
- In another bowl, mix together all wet ingredients - egg, cashew milk, applesauce, honey, Wild Friends Almond Cashew Super Butter, and mashed bananas. Ensure it’s mixed thoroughly.
- Combine the wet into the dry and gently stir until combined.
- Fill the muffin cups evenly and bake for 13-18 minutes, or until golden brown on top.
- Once cooled slightly, drizzle with extra Wild Friends nut butter and ENJOY!