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Cashew Butter & Raspberry Jam Muffins | The Kelly Kathleen

Cashew Butter & Raspberry Jam Muffins

Cashew Butter & Raspberry Jam Muffins

15 mins prepServes 12

Cashew Butter & Raspberry Jam Muffins that will definitely get you in the MOOD - the mood to sit pantless on your couch and c h i l l. 😉 but like literally chill. I’m pretty sure our current quarantine situation is the best birth control every. Just sayin’ 💯🙈ANYWAY - these cuties are gluten, dairy and added sugar (depending on your jam) free + they're high in protein because having snacks that actually satisfy is kind of the move. 👌🏻

12 servings

What you need

cashew milk

¼ cup cashew milk

raspberry jam

¼ cup raspberry jam

buckwheat flour

6 tbsp buckwheat flour

vanilla protein powder

1 tsp vanilla protein powder

salt

¼ tsp salt

cashew butter

¼ cup cashew butter

coconut oil

1 tbsp coconut oil

coconut sugar

1 tbsp coconut sugar

baking soda

½ tsp baking soda

cinnamon

baking powder

1 tsp baking powder

vanilla

banana

egg

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Instructions

In a large bowl, whisk together all the ingredients except for the cashew butter and jam. Stir in the cashew butter leaving delicious ribbons in the batter. Scoop the batter into 12 muffin liners using a 1-inch ice cream scoop. Top with a teaspoon of the raspberry jam before dividing the rest of the batter evenly. Bake or mix together the crumble topping, top each muffin then bake for 15-17 minutes at 350 degrees F. Let cool and enjoy! These muffins are best kept in the fridge.

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