Super simple vegan cashew butter banana bread muffins that are perfect for breakfast with fruit on top or as a not-too-sweet dessert!
Vegan Cashew Butter Banana Bread Muffins
I know this might be controversial in the foodie world, but cashew butter is the supreme being of all nut butters. GASP, SHOCK, just kidding… sort of. While I love almond butter, and peanut butter is addicting as hell, cashew butter is my one true love. It’s super rich and creamy, and it makes me incredibly happy whenever there’s an excuse to eat it.
We had a few bananas that were on the brink of being too ripe to eat, and since I love banana bread as much as cashew butter, I decided to combine the two. I made really quick and easy cashew butter banana bread muffins that are vegan, gluten-free and bake in under 25 minutes. If you’re in the mood for over-the-top cashew butter, then you should add it on top of each muffin and a few raspberries, blackberries or banana slices. Heck yeah!
These are deliberately not super sweet because I have a hard time eating anything other than savory food for breakfast. The cashew butter and coconut sugar mellow out the banana and apple sauce, and cashew butter adds a little protein to the muffins. If you want these a little bit sweeter I would add more sugar, or even some maple syrup to the batter. You can also leave the mashed banana a little bit thicker, and that will leave larger banana chunks throughout the muffins. That’s my favorite trick when making any kind of banana bread dessert!
You could probably make this into a cashew butter banana bread instead of muffins, but just let it bake longer. I haven’t tried it out, but let me know if you do! I have a huge weakness for banana bread, as seen here and here. I hope you have a great week and find time to do things that make you happy!