When you have over ripe bananas you hate to waste them. So, what do you do with them? You make banana muffins!
Banana bread, for most people, brings back great childhood memories. Banana bread has been around a very long time. So, why another banana bread recipe?
Because this one is made with whole wheat flour, cashews, and coconut oil. And of course bananas!
I like the muffins because you can just pop them in your mouth or take them with you for a nutritious snack away from home.
Did you know cashews are rich in vitamin E and are a good source for magnesium and zinc. Like all nuts cashews are high in fat but it is the healthy unsaturated fats.
And of course we all know that whole wheat flour is where the nutrients are! I use fresh whole wheat flour that I grind in my wheat grinder. You can also use whole wheat flour that you but at the store or online. Just make sure it is whole wheat and nothing else!
Whole Wheat Banana Muffins
3 ripe bananas
1 1/2 cup cashews
1 cup whole wheat flour
2 Tblsp extra virgin coconut oil, melted
1 tsp. baking soda
1 tsp baking powder
1 tsp vanilla
1 tsp cinnamon
1/4 tsp salt
- Place cashews in blender and blend until you have a fine cashew meal (like flour).
- In bowl more cashew meal, coconut oil and bananas. Mix well with large spoon. In separate bowl whisk eggs. Add eggs and remaining ingredients to banana mixture. Mix well. Pour into muffin tin. Bake at 375 degrees for 12 minutes or until toothpick comes out clean.