Oat Cashew Muffins - In Blender, No Bowl!
Ingredients:
3 cups rolled oats
3/4 cup raw cashews
1/4 cup unrefined sugar
1/2 t. salt
1½ t. baking soda
1 t. vanilla extract
3 Tablespoons maple syrup
2 cups water
Handful of chopped dates and/or slivered almonds (optional)
Instructions:
Preheat oven to 375 degrees F.
Add all ingredients to a blender and puree until mostly smooth and no large pieces of nuts remain.
Optional if you like more texture: stir in a handful of chopped dates or slivered almonds, etc.
I also like to blend in a handful of chopped carrots or half a zucchini - if you do this then add less water.
Fill 12 muffin tins (greased) to the brim. Or make mini muffins and bake for 5 fewer minutes.
Bake for 22 minutes or until a toothpick comes out mostly clean.
Based off Beth Hormback, Pass the Plants