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.