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Peach Cashew Muffins made extra creamy with cashew butter. A mildly sweet, healthy muffin that makes a nutritious on the go snack!
Thank goodness its Monday! I’m sure that sounds strange to you, but truthfully my weekends and week days have been nonstop school work for over a month. I’m definitely ready for a new set of classes and hopefully, a more “normal” workload. The website issues didn’t help matters either. I had someone work on it last week and it’s running much better now.
Between school and website problems, that tortilla-less chicken enchilada you saw last week was the first real dinner I made in weeks. I was beginning to think I’d need to hire a cook. Wouldn’t that be funny? A cook for the cook? Haha.
Anyway, I survived a few crazy weeks and I even had time this weekend to make a few new recipes. You may have caught a recipe sneak peak or two on Instagram stories. I’m obsessed with Insta stories! Speaking of obsessed, you are about to become obsessed with these peach cashew muffins.
Like the cashew chia pancakes from last week, these peach cashew muffins are made with cashew butter as well. It’s makes the muffins ultra silky and creamy. It’s the perfect pair with the mildly sweet peach butter and bananas. Such a yummy treat!
Not only are they a heart-healthy source of monounsaturated fat, they’re an abundant source of essential minerals manganese, copper, potassium, iron, magnesium, selenium and zinc. Guess what else?
The minerals in cashews are ones most people are deficient in and don’t even realize it.
So while you should be mindful of calories and portion sizes, remember nutrient-dense calories like those found in cashews are KING in your diet. Always choose high nutrients above anything else. Now go make these peach cashew muffins and get your minerals.
Peach Cashew Muffins
Ingredients
- 1 cup cashew butter, or nut butter of choice
- 2 bananas
- 1/2 cup peach butter
- 2 egg whites
- 1/4 cup honey, or maple syrup
- 1 teaspoon almond extract, or vanilla extract
- 1 1/2 cups Gluten Free oat flour, or regular oat flour
- 1 teaspoon baking soda
Instructions
- Preheat oven to 375 F. Prepare muffin tin by spraying well with cooking spray or lining with muffin liners.
- In a food processor, combine all ingredients until a creamy mixture appears.
- Fill muffin cavities 3/4 of the way full with the batter.
- Bake 18-20 minutes in the oven until a toothpick can be removed clean.
- Transfer muffins to a wire rack to cool 10 minutes before eating.
Notes
- Test the batter before baking to ensure it has enough sweetness for you. Add more honey as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I must be missing it but. I don’t see the amount of flour to use.
Updated!
Thanks, can’t wait to make this recipe. Sounds delish
Oh you’re in for a treat!
Look so good!! I love peaches!!!!
Thanks! It’s one fruit I always forget about.
Cashews are WAY more satisfying and filling than a 100-calorie pack of pretzels, too!
Your muffins sound delicious, as always! Glad that you had some time to make meals for yourself over the weekend. 🙂
Thanks! I certainly like making them. 🙂
this is what i call peachy keen! And cashews are the best calories in my opinion. Now, get some rest before new classes!
Haha…yes I am trying but sleeping has been an issue recently.
I agree, nutrients are wayyyww more important than calories! Plus, one serving of cashews is more filling than one serving of pretzels anyways! These muffins look so good and would be the perfect breakfast!
Thank you! Now if only everyone understood that cashews are not to be avoided!
Yes! These look delicious. Too true about cashews, too. People shy away from them but they’re soooo good for you.
It’s the first thing I always hear from people so I’m hoping this will help change that perspective.
Peach and cashew butter are a new combo, but it sounds like it would be so delicious (two of my favorites :D)
It’s seriously so yummy good. Why don’t you live closer so I can feed you?