So I’ve had a number of requests for the blueberry banana bread muffins. the recipe is already on here but I will post it again. The first recipe had some problems with it because I forgot to put some of the information. My bad. Keep in mind that I approximate most measurements. Especially with little things like cinnamon and vanilla. Do what feels right.
BANANA BREAD MUFFINS
(these can be made as muffins or a loaf of bread. I usually make muffins so the baking time will differ slightly.)
In a blender (Or if you are a normal person, a food processor. If you don’t have a food processor and use a blender, mix the bananas first. This will be a fairly thick ‘batter’)
1 cup raw cashews
1 cup roasted/salted cashews
4 ripe bananas
2 tbs olive oil (I use ‘light’ vanilla infused olive oil. The light just means it’s light flavored and throw two vanilla beans in a jar and let it sit for a while.)
1 tbs melted coconut oil
1 cup raw unsweetened coconut flakes (optional)
If it’s too thick you can add a 1/4 cup of water.
In a bowl:
2 eggs, whisked
1 cup almond meal (there are a few different kinds of almond meal. My favorite is the raw kind and it’s available at a natural grocers. It is also the cheapest.)
1 tsp baking soda
1 tsp baking powder
1/4 honey (depending on how sweet you want it)
3 tsp vanilla
cinnamon (not sure how much I used…whatever seems right)
Mix the two together and then add a container of blueberries (or two.) I also sometimes add chopped bananas. The more blueberries, the more moist the bread will be…which can be good or bad depending on what you like.
I also add vanilla protein powder sometimes which I thoroughly enjoy.