Banana Cashew Muffins

Yeilds 1 dozen
Prep:15 minutes
Bake Time: 15minutes
Ingredients
1/4 cup coconut oil, melted
1/2 cup mashed over ripened banana
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon Hawaiian Deep Sea Salt
1/4 teaspoon ground vanilla bean
2 eggs beaten (for vegan recipe use 1 Tablespoon of ground flaxseed with water for 1 egg)
1 cup cashew cream (see Cashew cream and berries recipe)
1/4 cup agave nectar

Preheat oven to 350degrees and then oil the muffin pan with coconut oil.
Mash banana and set aside for later use. Mix together flour, Hawaiian deep sea salt, baking powder and vanilla bean. Beat eggs, cashew cream, agave, melted coconut oil and banana together until combined. (it's ok if the mixture is still be lumpy) Incorporate the flour mixture with the wet ingredients in thirds until all combined. Using a 1/4 cup measuring cup scoop the batter into the greased muffin pans only half way full. Bake for 15 minutes until the tops are no longer shiny. Test if done with a toothpick in the center of one, it should come out clean.

This is a delicious, vegan optional, recipe. The Cashew cream adds richness and you can add brazil nuts for nutritional benefits. No butter or milk this is still a full flavored muffin. I brought the left over muffins to my boyfriend's office and it was a great hit...even our dog Leo, wanted some!! (I did give him at least a bite :)
ENJOY!