I am so excited about my newest muffin recipe! It’s another chance to use up your overly ripe bananas, AND try out Joi. #AddJoi is my favorite Nutbase that I use to make homemade almond/cashew milk, as a topper for my oatmeal, to add to my muffins to make them extra fluffy, and all sorts of yummy recipes. You can click on the link in my recipe below to order!
These muffins are simply delicious! They are easy to make, healthy and packed with protein and fiber.
2-3 ripe bananas,mashed
1 tsp vanilla extract
3 tbsp coconut oil
3 tbsp maple syrup
1/2 cup Joi cashew nutbase (you can use Joi almond base or almond or cashew butter, as well)
1/2 cup almond flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped walnuts
1/2 cup dark chocolate chips
Preheat oven to 375 degrees. Prepare muffin cups with paper liners.
Mix all wet ingredients together in a bowl (mashed bananas, eggs, vanilla, coconut oil, maple syrup and Joi Cashew Nutbase). Stir until the batter is almost smooth. Combine all dry ingredients in a separate bowl (almond flour, baking powder, baking soda and salt) and add them to the wet ingredients. Mix well. Stir in the walnuts and dark chocolate chips.
Fill each muffin cup 3/4full. Bake for 10-12 minutes or until muffins are brown and a toothpick comes out clean. Enjoy!
To order Joi, Click Here!