Eggless Cashew Muffin Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
• STEP 2.In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• STEP 3.In a separate bowl, mix together the cashew butter, cashew milk, and vanilla extract until well combined.
• STEP 4.Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped cashews.
• STEP 5.Divide the batter evenly among the muffin cups, filling each about 2/3 full.
• STEP 6.Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• STEP 7.Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
• STEP 8.Serve the muffins warm or at room temperature. Store any leftovers in an airtight container.

Cooking Tips

• Make sure to use unsalted cashew butter and unsweetened cashew milk for the best flavor.
• You can substitute other nut butters and nut milks if desired.
• Feel free to add other mix-ins to the batter, such as chocolate chips or dried fruit.
• If you don't have paper liners, you can grease the muffin tin with cooking spray or butter.

Storage and Serving

• These muffins can be stored in an airtight container at room temperature for up to 3 days.
• To serve, you can warm the muffins in the microwave for a few seconds or enjoy them at room temperature.
• They are delicious on their own, but you can also spread some cashew butter or jam on top for extra flavor.