These muffins are bursting with juicy berries and naturally sweet with honey. I use a bolted spelt flour for most of my baked goods. It lends a light nutty flavor and makes a wholesome replacement for AP. These are also wonderful made with your favorite gluten free flour. There is no added oil- the muffins get there fat and richness from cashews which are blended in water to make a cream. Use whatever berries you have on hand- fresh or frozen. I’ve made them with blueberries and raspberries, once with strawberries, and I can imagine wild berries such as boysenberries or marionberries would be wonderful.
Note: I like to soak the cashews in the fridge overnight. The soaking process makes them easier to digest and blends the creamiest milk.
Cashew Berry Muffins
Description
These muffins are bursting with juicy berries and naturally sweet with honey. I use a bolted spelt flour for most of my baked goods. It lends a light nutty flavor and makes a wholesome replacement for AP. These are also wonderful made with your favorite gluten free flour. There is no added oil- the muffins get there fat and richness from cashews which are blended in water to make a cream. Use whatever berries you have on hand- fresh or frozen. I’ve made them with blueberries and raspberries, once with strawberries, and I can imagine wild berries such as boysenberries or marionberries would be wonderful.
Ingredients
~ adapted from Flourist
1 cup cashews, soaked
1 cup filtered water
1/2 cup (170 grams) honey
1/2 teaspoon salt
1 teaspoon vanilla
1 egg
1 teaspoon lemon juice
1 1/2 cups (180 grams) bolted spelt flour, all-purpose or gf
2 1/2 teaspoon baking powder
2 cups berries, fresh or frozen (blueberries, raspberries, strawberries, rhubarb)
Almond slices for the top (optional)
Instructions
- Soak the cashews for a few hours or overnight. Discard the water.
- Preheat oven to 350°F. Spray a muffin pan with nonstick spray or line with muffin liners. Place cashews and water into a blender and blend until very smooth. Add honey, salt, vanilla, egg and lemon juice and continue blending until well combined.
- Pour mixture into a large mixing bowl. Add flour and baking powder and mix together with a spatula. Stir in berries until just combined.
- Spoon batter into prepared muffin pan. Top the batter with optional almond slices. Bake for 25 minutes, or until a toothpick inserted comes out clean.
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