Deliciously Healthy Cashew Butter Banana Muffins

Why I Love These Muffins

These muffins are a game-changer! Not only are they quick to make, but they’re also naturally sweetened, dairy-free, and bursting with wholesome goodness. The cashew butter swirl and crunchy crumble topping make them look (and taste!) like they came straight out of a café. Plus, they’re freezer-friendly and perfect for busy mornings or mid-afternoon cravings.

The Story Behind the Recipe

The inspiration for these muffins came from my endless search for the perfect grab-and-go breakfast that’s both healthy and indulgent. One morning, I spotted some overripe bananas and decided to whip up something wholesome. I added cashew butter for creaminess and experimented with a simple oat crumble topping. The result? Muffins that feel like a warm hug—cozy, nutritious, and oh-so-delicious.

Prep/Tips for Perfect Muffins

• Crumble Perfection:
  • Press the crumble gently onto the batter before baking to keep it in place.
  • For an extra crunchy topping, sprinkle a few chopped nuts or seeds into the crumble mixture.
• Banana Sweetness:
  • Overripe bananas with plenty of brown spots are key for natural sweetness and moist muffins.
• Cashew Butter Hack:
  • If your cashew butter is too thick, warm it slightly in the microwave or stir in a splash of almond milk.
• Customizations:
  • Add a handful of raisins, shredded coconut, or a pinch of nutmeg to the batter for variety.
• Storage:
  • Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for a week or freeze for up to 3 months.
• Serving Tip:
  • These muffins are delightful with a drizzle of extra cashew butter or a dollop of Greek yogurt.

Ingredients

For the Muffins:

• 3 large ripe bananas (about 1 ½ cups mashed)
• 2 large eggs
• ⅓ cup honey or maple syrup
• 1 ½ cups oat flour (or blend oats into flour)
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• ¼ cup unsweetened almond milk (or any milk of choice)
• ¼ cup cashew butter (plus extra for swirling)
• ½ cup dark chocolate chips or chopped nuts (optional)

For the Crumble Topping:

• 2 tbsp rolled oats
• 2 tbsp oat flour (or regular flour)
• 1 tbsp coconut sugar or brown sugar
• 1 tbsp melted coconut oil or butter
• ¼ tsp cinnamon

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Instructions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease with non-stick spray.
2. Make the Crumble Topping
   In a small bowl, mix rolled oats, oat flour, sugar, melted coconut oil, and cinnamon until crumbly. Set aside.
3. Mash and Mix
   In a large bowl, mash the bananas until smooth. Whisk in the eggs, honey, and almond milk until well combined.
4. Combine Dry Ingredients
   Add oat flour, baking soda, cinnamon, and salt to the banana mixture. Stir until just combined.
5. Add the Cashew Butter
   Gently fold in ¼ cup cashew butter. Dollop a small amount of cashew butter on top of each muffin and swirl with a toothpick for a fun pattern.
6. Top with Crumble
   Divide the batter evenly among the muffin cups. Sprinkle the crumble mixture on top of each muffin.
7. Bake
   Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Enjoy
   Let muffins cool in the tin for 5 minutes before transferring to a wire rack.

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Prep/Tips for Perfect Muffins

• Crumble Perfection:
  • Press the crumble gently onto the batter before baking to keep it in place.
  • For an extra crunchy topping, sprinkle a few chopped nuts or seeds into the crumble mixture.
• Banana Sweetness:
  • Overripe bananas with plenty of brown spots are key for natural sweetness and moist muffins.
• Cashew Butter Hack:
  • If your cashew butter is too thick, warm it slightly in the microwave or stir in a splash of almond milk.
• Customizations:
  • Add a handful of raisins, shredded coconut, or a pinch of nutmeg to the batter for variety.
• Storage:
  • Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for a week or freeze for up to 3 months.
• Serving Tip:
  • These muffins are delightful with a drizzle of extra cashew butter or a dollop of Greek yogurt.

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Nutrition Facts (per muffin, makes 12)

• Calories: 155
• Protein: 4g
• Carbohydrates: 23g
• Fiber: 3g
• Fat: 6g
• Sugar: 10g