Wholesome cashew breakfast, lunch or snack muffins with all the good stuff in and the gluten, dairy and sugar left out.
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.
Muffins are a way of baking lots of nutrient rich ingredients into a pretty little bundle that is always ready to-go, just like that puppy of yours, and just as content to remain at home to accompany a girlie table setting for one.
Welcome To Muffin Madness!
In my family, I have always been known as the muffin queen, simply because over the years I have created about 25 different muffin recipes, and still creating!
As a single mom of 4, during those insanely disjointed, hectic years of age 6 to 16, with school, hobbies, work and hormones, I needed a friend!
Muffins became my antidote to madness. My friend. How? I needed a quick, healthy and affordable breakfast, a to-go snack and I needed the kids to be able to help make them.
And so… as I share my beloved muffin recipes with YOU, one by one, each and every Friday for your weekend treats, or a batch to carry you through the busy week ahead, I hope you will let me know which ones have been your favorite! Yep! 52 Fridays!!
We all know there’s lots of muffin recipes floating around loaded with lots of ‘unwholesome’ ingredients, but dang they taste good, naughty good!
I made a dare, to myself, to come up with a ‘wholesome’ muffin recipe that tasted as good as the naughty muffins but would shine as the winner, because they were free… guilt free, gluten free, sugar free and dairy free.
Ground cashews, whole grain oats or ancient grain mix, cashew milk, a drizzle of molasses (because it’s loaded with calcium and iron), and a pinch of monk fruit sweetener, accompanied by a few warm spices.
Protein Rich Cashews
Cashews are actually not a nut, they’re a seed; a rather large seed that hangs at the end of a well known and loved fruit in Brazil called Caju.
The cashew seed is rich in protein and fiber but also several minerals perfect for bone health as well as immune boost properties. The cashew and the milk made from cashews are perfect for all the ‘good stuff’ ingredients we want in healthy meals; which is why cashews are the star in my Brazilian Smoothie Bowls!
Make a batch on a quiet afternoon or evening, and they will keep all week in the fridge or even freeze for another time.
Take a little time each day to sip on a cup of tea and enjoy these wholesome muffins with a favorite magazine or a good book, put the phone down.
Carve out at least 30-minutes each day just for yourself, gather your thoughts, breathe, sip and munch on wholesome treats. You will be surprised just how rejuvenated you will feel to tackle the rest of the day.
- Oatmeal or Ancient Grain Mix
- Gluten-free flour
- Baking powder
- Baking soda
- Cashew milk
- Sunflower oil
- Monk fruit sweetener
- Muffin tins
- Baking cup papers
- Mixing bowl
- Measuring cup
- Measuring spoons
- Ice cream scooper
My Muffin Madness Cookbook
Now that I’ve got you thinking outside the box about muffins, are you ready to try other creative and delicious muffin recipes you won’t find anywhere else?
Hot off the press this year: My Muffin Madness Cookbook!
Wholesome Cashew MuffinsCourse: Bread Muffins u0026amp; Crackers, Muffin MadnessCuisine: Health
Wholesome breakfast, lunch or snack muffins with all the good stuff in and the gluten, dairy and sugar left out.
Cashews – ¾ cup, crushed
Oatmeal or Ancient grain mix – ¾ cup
Gluten-free flour – 1 ½ cups
Cinnamon – 1 tsp
Mace – 1/2 tsp
Baking powder – 1 tsp
Baking soda – ½ tsp
Salt – ½ tsp
Eggs – 2
Cashew milk – 1 ½ cups, or milk of your choice
Sunflower oil – ½ cup, or oil of your choice
Molasses – 2 tbsp
Monk fruit sweetener – 2 tbsp
- Preheat oven to 350. Prepare baking cups in muffin tins.
- Mix dry ingredients together.
- Mix wet ingredients together in a separate bowl.
- Slowly stir the dry ingredients into the wet ingredients.
- Divide the batter equally, with an ice cream scooper, or round spoon, into paper lined muffin tins, or a little non-stick spray in a muffin tin.
- Bake for about 25 minutes, or until done.