Banana Muffins
The smell of banana muffins is in the air! This is by far the most requested recipe in our homes.
Makes ~9 regular size, full cup muffins
2 cups spotted brown bananas (~4 bananas. We’ve made it with non spotted bananas and it is NOT good, trust mom)
2 cups of oats in your Cuisinart and blend it until it’s a flour consistency, ~2 minutes on high blend. You’ve just made oat flour!
½ cup whole wheat flour or all-purpose flour
1¾ teaspoon baking soda
1 teaspoon pumpkin spice mix (cinnamon also works here)
½ teaspoon *salt (we use red Himalayan)
¼ cup non-dairy milk (we use Westsoy unsweetened plain soymilk)
½ teaspoon apple cider vinegar
1/3 cup maple syrup
1 teaspoon vanilla extract (if you can get your hands on vanilla paste you may never use vanilla extract again)
3 tablespoons cashew butter (you can also use olive oil)
A handful chocolate chips for the topping
1 tablespoon granulated or demerara sugar for the topping
Pre-heat oven to 350 degrees.
In your cuisinart bowl, blend your oats. Once blended, add the flour, baking soda, pumpkin spice mix, and salt. In a separate bowl, smash the bananas with the back of a fork until you get 2 cups. Mix the smashed bananas with non-dairy milk, apple cider vinegar, maple syrup, vanilla and cashew butter. Add the wet ingredients to your cuisinart bowl and blend until combined.
Fill your regular size muffin tin with batter to the top.
Sprinkle the top with sugar and chocolate chips, you can also put the chocolate chips inside but we like them best on top!
Bake for 13 minutes.
*Mom’s philosophy is to pick one salt. Be consistent with the salt you choose in cooking and baking so you can know the saltiness of it. Not all salts are created equal.