Breakfast on the go, or a leisurely breakfast at home should always have something healthy, delicious, and ready! These nutty muffins are full of healthy ingredients, and perfect for the dairy-free, gluten-free, and even sugar-free preferences.
Make a batch on a quiet afternoon or evening, and they will keep all week in the fridge or even freeze for another time.
The flour, milk, and stevia can be swapped out for items of your choice, but these muffins are delicious no matter how you make them!
Makes 6 large or 12 medium muffins
- Cashews – ¾ cup, crushed
- Oatmeal or Ancient grain and seed mix – ¾ cup
- Gluten-free flour – 1 ½ cups
- Cinnamon – 1 teaspoon
- Baking powder – 1 teaspoon
- Baking soda – ½
- Salt – ½ teaspoon
- Eggs – 2
- Cashew milk – 1 ½ cup, or milk of your choice
- Sunflower oil – ½ cup, or oil of your choice
- Molasses – ½ cup
- Stevia – 12 drops, or ¼ cup of sugar
Preheat oven to 350
Mix dry ingredients together. Mix wet ingredients together in a separate bowl. Slowly stir the dry ingredients into the wet ingredients.
Divide the batter into cupcake paper lined muffin tins, or a little non-stick spray in a muffin tin.
Bake for about 25 minutes, or until done.