Banana Nut Butter Muffins
We have found the BEST healthy muffin recipe! Introducing: The Banana Nut Butter Muffin. Saying they are revolutionary is not an exaggeration. There is no added sugar and no flour but you would never know. The bananas give you the sweetness, the cashew butter gives you the creamy deliciousness. You can eat these for breakfast, as a snack or even after dinner as a “dessert”. And the best part? They’re actually good for you. Give them a try and thank us later!
Eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat than the yolk. Eggs are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper.
Bananas are known to reduce swelling, protect against developing Type 2 diabetes, aid in weight loss, strengthen the nervous system and help with production of white blood cells, all due to the high level of vitamin B6 that bananas contain.
Cashews reduce blood pressure and raise “good” cholesterol levels. Vitamins and minerals in nuts, such as potassium, vitamins E and B-6, and folic acid, also help to fight heart disease.
4 eggs, separated
4 very ripe bananas, cut into chunks
2 tsp. vanilla extract
2 tsp. baking soda
1 18-oz. jar cashew
¼ cup egg white protein powder (optional)
Optional chocolate chips, cacao nibs or crushed nuts to taste
Preheat oven to 350°F.
Line 20-24 muffin tins with paper baking cups and set aside.
In a food processor fitted with an S blade, beat egg whites until stiff, then slowly incorporate yolks.
Add ripe bananas and mix well for at least 3 minutes until a creamy, fluffy batter forms. (The longer you mix the bananas with the eggs, the fluffier your muffins will be.)
Add vanilla extract, baking soda, nut butter and egg white protein powder (if using) and mix well.
Divide batter between prepared muffin tins. Sprinkle with toppings of choice. Bake for 20-23 minutes; do not over bake so that muffins stay moist.