Cashew Butter Muffin

Hi All!  These are grain-free and super yummy.


1 12 oz jar of cashew butter

1/2 cup of coconut sugar

1/2 cup of unsweetened applesauce

2 eggs, beaten

1/2 teaspoon of baking soda

1/4 teaspoon of fine sea salt

2 teaspoons of cinnamon

1/2 teaspoon of ground dry ginger

Topping:

1/2 cup of raw cashews

1/4 cup of shredded unsweetened coconut

2 teaspoons of coconut sugar

Pinch of fine sea salt

2 tablespoons of melted coconut

Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with baking cups.  This recipe makes 12 standard sized muffins.

In a large mixing bowl combine the cashew butter, coconut sugar, applesauce, eggs, baking soda, salt, cinnamon and ginger with a hand held or standing mixer.  Fill the baking cups about 2/3’s of the way up the liner. These will rise.

In a food processor place the raw cashews, shredded coconut, coconut sugar and salt.  Pulse the processor to get a coarse grind and then add the melted coconut oil and pulse again a few times to combine all the ingredients.

Spoon the topping over the muffin batter and press lightly into the mixture to insure that it stays during baking.

Bake the muffins for 22 minutes or until the center passes the clean toothpick test.  Allow to cool and enjoy!

 

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