Banana Blueberry Cashew Muffins | Gluten-free, Sugar-free, Flour-free

cashew butter muffins

I have been making these muffins and tweaking the recipe for so long that I do not know where they come from.

These muffins are incredible. They are not cheap, they cost a few dollars per muffin in ingredients. But they are perfect for satisfying a comfort food craving or a weekend family food treat without creating any sugar chaos, spikes, and crashes.

They are calorie-dense, fun to make, and loved by all.


    • 1 cup of Raw Cashew Butter
    • Optional 1/4 Cup of Coconut Sugar or 3 TBSP of Maple Syrup *** I make this recipe with ONLY the fruit as sweetener
    • 2 Eggs
    • 1 teaspoon of Baking Soda
    • 1 TSP of Vanilla
    • Big dash of Cinnamon
    • 3 Ripe Bananas
    • 1 Cup of Frozen Blue Berries
    • Sprinkle of Salt
    • Ghee or Grass-Fed Butter to add on after


Preheat the oven to 180 Celsius or 350 Fahrenheit.

Mix all the ingredients (except the bananas and blueberries) at the same time in a bowl until smooth like batter.

Slice the bananas, I like the thickness to be about 1/8 inch, and then fold in the bananas and blueberries just enough to disperse the fruit throughout the batter.

Divide into muffin containers (I use re-usable silicone)

Bake in oven for 30 minutes or until fork pokes through clean.

Makes 12 muffins

*** The quality of cashew butter matters. It has to be raw for it to taste right.
We buy our cashew butter in the USA on Amazon, you can find the brand I love on my Amazon gut friendly snacks list >>>LINK<<<.

***If you buy the cashew butter in bulk then it should be stored in the fridge or a cold garage (to avoid funk) so therefore it is often to hard to stir. I recommend measuring the cashew butter out and putting it in a measuring cup and putting the cup in a bowl of hot water for 20 minutes so the cashew butter becomes more liquid. Or take out 1 cup of cashew butter hours before and let it warm to room temp.

*** For those of you using less to no sugar, this recipe can be made without sugar and only the fruit (this is how I now make it).

***The ripeness of the bananas makes a huge difference, plan your muffin making for when you have a couple of very ripe, aka sweet, bananas.

Thank You! Your message has been successfully submitted.

Thank You! You have been successfully subscribed. 

Sign up below for instant access and to have the email course sent to your email now.