A few months ago a friend brought this recipe to me as she knew my daughter was celiac and knew I was always on the lookout for great new ideas.
Soon after I tried it for the first time we found out that H was having reactions to eggs. So after trying the recipe with a chia seed egg replacement, I forgot it altogether one time and it was very good!
I have made a few adjustments over the many batches that I have made and now think I am at the ultimate muffin!
3 very ripe bananas
1 1/2 cups roasted unsalted cashews
3/4 cup almond flour
1/4 coconut flour
2 tablespoons macadamia nut oil(or almond oil or walnut oil)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
3-4 small shredded carrots or (3 oz of zucchini or beet)(optional)
1/2 teaspoon cinnamon
1/4 teaspoon salt
Coconut oil( to grease muffin tins)
Preheat oven to 375
Grind cashews in food processor until you get a fine meal
Add macadamia nut oil and blend until well combined(making cashew butter)
Add the ripe bananas and blend until it forms a paste. You will have to scrape the edges to make sure it is well mixed.
In a medium bowl mix almond flour, coconut flour, baking soda, baking powder, shredded carrot, vanilla, cinnamon and salt. Mix all ingredients into a batter.
Spoon batter into well greased mini muffin tins.
Bake for about 10-12 minutes or until they start to brown.
Let muffins cool completely before storing. (I store in the fridge after day 2 to keep fresh)
These muffins freeze well also. You should be able to store for up to 2 months in a deep freeze.
Makes about 36 mini muffins.