Banana Muffins

Jeremy and I have been trying to avoid wheat/gluten and sugar for the past couple weeks.  We found out a while back that both seem to affect me in a negative way and we both just feel much better if we avoid them completely.  We've been trying quite a few new recipes...some of which we really like and some of which we don't.  We found a muffin recipe that we really like and you'd never know there wasn't any wheat flour or sugar in them! 

Banana Muffins

3 Ripe Bananas (spotted like you'd use for banana bread)
1 1/2 Cups Roasted Unsalted Cashews (You can roast them yourself if you can't find them already roasted)
1 Cup Almond Flour (you can usually find this in any organic section at the grocery store)
2 Tbs Walnut Oil (I used 2-3 Tbs coconut oil, melted it, and added this instead of the walnut oil)
2 Eggs
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Vanilla
1/2 tsp Cinnamon
1/4 tsp Salt
Coconut Oil (to grease your muffin tins)
Chocolate chips and sliced almonds for the tops (Optional)


Directions:
1. Preheat oven to 375°.
2. Mash bananas and set aside
3. Grind cashews in a food processor until you get a fine cashew meal.
4. Add walnut oil (coconut oil) and blend until well combined (making cashew butter)
5. Next, add the bananas and blend until it forms a sticky paste.
6. In a medium bowl whisk eggs, then add cashew/banana mixture along with almond flour, baking soda, baking powder, vanilla, cinnamon, and salt. Mix until it forms a batter.
7. Pour batter into greased muffin tins and top with chocolate chips and sliced almonds
8. Bake for 12 minutes or until muffins are cooked through
9. Let muffins completely cool on a rack before storing.