I have a minor obsession with Cashew Butter and Bananas, now that I've found Bae's Cashew Butter here in Nashville, Tennessee. The owner offers a variety of all-natural, stone ground nut butters that are to.die.for. So! As I was making a batch of my favorite chocolate chip banana muffins, it occurred to me: why not put cashew butter in my banana muffins?
So here we are, three batches later and I think I've finally figured out a good ratio of nut butter to add in. Of course, you can certainly swap out the Cashew Butter for your favorite nut butter - make these everything you want them to be!
3-4 medium, ripe, bananas (mashed)
3/4 cup natural cashew butter (no sugar added)
2 cage free eggs
1/3 cup maple syrup (or sub brown sugar)
1 tbsp pure vanilla extract
1 cup oat flour
1 tsp baking powder
1/2 cup mini chocolate chips
Preheat oven to 350 degrees Fahrenheit and line a 12-cup muffin tin
Combine all the wet ingredients together until smooth
Whisk together all dry ingredients (including chocolate chips) and add to the wet ingredients, mixing until just combined
Evenly divide the batter between the muffin cups and place in the oven
Bake 17-20 minutes for 12-cup
Transfer to a cooling rack and enjoy!
*To give my favorite cashew butter a try, visit Bae's Butter website here