Cashew Butter Blueberry Muffins

INGREDIENTS:

  • 1 cup organic cashew butter (3 cups raw cashews ground = 1 cup butter)
  • ½ cup unsweetened organic applesauce
  • ½ cup unsweetened oat milk
  • ¼ cup ground chia seed or flax meal
  • ¼ cup pure maple syrup
  • 2 Tbsp. organic Turbinado sugar or coconut sugar
  • 2 large eggs
  • 1 ½ tsp. baking powder
  • ½ tsp. sea salt
  • 1 cup fresh organic blueberries
  • parchment muffin tin liners

DIRECTIONS:

  1. Preheat oven to 350 degrees Fahrenheit. Line 12 muffin tins with paper liners.
  2. In a food processor, combine all of the ingredients, except the blueberries, until the batter is smooth.
  3. Transfer the batter to a bowl and fold in the blueberries using a spatula.
  4. Fill the muffin tins until the batter is level with the top of the liner.
  5. Bake at 350 for ~30-40minutes (times may vary based on oven) until golden brown on top.
  6. Allow muffins to cool. Enjoy!

*Store muffins in an airtight container in the refrigerator for up to 1 week.

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