Cashew Banana Blender Muffins. V. GF.

 
Cashew banana blender muffins.
  I swear I may have an addiction to making muffins in my Vitamix.  NO joke!

Once you whip up a batch of muffins in this manner, I promise, you will not want to go back to using your stand or hand mixer.  It’s literally the easiest thing on the planet and they come together instantaneously.  With a family of 5 that I cook for… we require healthy snacks to have on the counter when running late/pre or post workout, with coffee or tea & breakfast on the fly for teenagers.  I have a batch cooking in my oven right now as I type this 🙂

These muffins are refined sugar-free.  Although I use maple syrup, the banana adds a nice sweetness.  The flax/chia and hemp add omega’s and necessary fats for your diet.  Fats are critical for hormonal balance and to help keep you full longer! The benefits are endless.  Okay onto this recipe so I can go and grab mine out of the oven.

Ingredients:

3 cups of rolled oats (I used quick cooking)
1 cup of soaked cashew pieces (buy pieces instead of whole cashews to save money)
1 large very ripe banana
1/4 cup of maple syrup
1.5 teaspoon baking soda
1 tablespoon of ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon of flax meal or a flax/chia blend
1/2 teaspoon hemp hearts
1 teaspoon of vanilla extract
2 cups of water, filtered
Dark, vegan, chocolate chips or a bar roughly chopped

Method:

Soak your cashew pieces in hot water for 30 minutes.  Drain and rinse well.  Preheat your oven to 375 degrees.  Spray your muffin pan with coconut oil.

Add all of the ingredients, through water, to your Vitamix or high powered blender. Blend on 10 for 60 seconds or until creamy smooth. Add your chocolate and give a few quick pulses (if using).  Spoon the mixture into prepared muffin pans 3/4 of the way filled.  Bake for 20-24 minutes or until golden.  Remove and let cool completely before serving or storing.

  
Hungry yet?


Sunday:  11.2 at 8:45 pace
Monday: 1h weight training – then 30 m kettle bell workout at home/functional training for my knee.
Tuesday: 8 miles at 8:59 pace (legs were fatigued and sore from weight training)
Wednesday: Moved my runs around this week due to impending snow tomorrow.  7 miles at 8:37 pace.

That’s it folk.  Remember I’m giving away these Procompression Valentine’s Day socks tonight.  Leave a comment on this post for an entry.  U.S. residents only.

— Knead to Cook

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11 Comments

  1. Oh my gosh, these look delicious! They sound easy to make too; I can’t wait to try them. Thank you for sharing the recipe!

  2. Blend all ingredients in a blender… uh, who’s gonna pass up the ease of that? Not me!! 🙂 These were not only easy to make, but loved how these were good as is and also such a great muffin to add other ‘add ins/ons’ to try. We’ve made these several times and the teenagers love them for a snack at school or warmed with some nut butter for brekkie!