Gluten-Free Banana Walnut Muffins with Creamy Cashew Glaze

Allergens

Contains dairy, eggs, walnuts, and cashews.

Ingredients

• 1. 2 cups gluten
• free all
• purpose flour (measured by weight) 2. 1 1/2 tsp baking soda 3. 1/2 tsp salt 4. 1/2 tsp ground cinnamon 5. 3 ripe bananas, mashed 6. 1/2 cup brown sugar, packed 7. 1/3 cup milk (dairy or non
• dairy) 8. 1/3 cup melted butter or coconut oil 9. 2 large eggs 10. 1 tsp pure vanilla extract 11. 1 cup chopped walnuts 12. For the Cashew Glaze: a. 1 cup raw cashews, soaked and drained b. 1/4 cup milk (dairy or non
• dairy) c. 1 tbsp lemon juice d. 1/3 cup powdered sugar

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 12 cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the gluten free flour, baking soda, salt, and ground cinnamon.
3. In another bowl, mix together the mashed bananas, brown sugar, milk, melted butter or coconut oil, eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just mixed. Fold in the chopped walnuts.
5. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake for 18 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
7. While the muffins are cooling, prepare the cashew glaze by blending soaked and drained cashews with milk, lemon juice, and powdered sugar until smooth.
8. Drizzle the cashew glaze over the cooled muffins and enjoy!

Chef’s Insight

Experiment with different nut butters or seed butters for a unique twist on the cashew glaze.

Notes

Be sure to soak the cashews for at least an hour before blending. - For a fluffier muffin, do not overmix the batter.