Cashew and Banana Muffins
These cashew and banana muffins are a wholesome snack or breakfast bake made with ground cashews, ripe bananas, honey and eggs. The Thermomix grinds the cashews into fine flour, then blends the wet batter evenly in one bowl. Naturally gluten- and dairy-free, they turn out moist, fragrant with cinnamon and vanilla, and ready with minimal effort.
About this recipe
Cashew and banana muffins with the Thermomix TM7 are a naturally gluten-free bake that turns a handful of whole cashews and overripe bananas into a moist, aromatic treat. Rather than buying expensive nut flour, this recipe for the all-in-one kitchen machine grinds the cashews to a fine, even powder in seconds, giving the muffins a tender crumb and delicate nutty sweetness. Ripe bananas deliver natural sweetness alongside raw honey, while avocado oil keeps every bite soft and rich without any dairy. Warm cinnamon and natural vanilla extract round out the flavour, making these muffins just as welcome at breakfast as in a lunchbox or with afternoon coffee. Because everything comes together in a single mixing bowl, preparation is quick and the washing-up stays minimal. If you are looking for easy Thermomix TM7 recipes for a healthy snack, a low-carb-friendly breakfast or simply a way to use up bananas going brown in the fruit bowl, this one belongs in your weekly rotation.
Preparation tips
- Use very ripe bananas with plenty of brown spots: they mash and blend into the cashew batter far more easily and their natural sweetness means you can slightly reduce the raw honey without missing flavour.
- For an extra nutty dimension, reserve a tablespoon of the whole cashews and roughly break them over the muffin tops before baking; the contrast between the soft crumb and toasted nuts is delightful.
- These muffins store beautifully in an airtight container for several days and freeze well individually, making them ideal lunchbox fillers; a quick warm-through revives the cinnamon and vanilla aroma.
Recipe variations
- Chocolate version: fold dark chocolate chunks or sugar-free cocoa nibs into the cashew batter before baking; the bitter chocolate pairs wonderfully with ripe banana and cinnamon while keeping the muffins gluten-free.
- Festive winter variant: add a pinch of ground nutmeg, cloves and orange zest to the cinnamon for a seasonal scent, and crown each muffin with a thin banana slice and a light drizzle of honey.
Thermomix TM7 Benefits
- Grinding whole cashews in the TM7 produces fresh nut flour in seconds, far finer and more aromatic than shop-bought versions.
- Weighing the honey, avocado oil and eggs directly in the mixing bowl saves dirtying separate scales and cups before the batter comes together.
- Mixing the bananas, eggs and vanilla into the cashew flour yields a silky, lump-free batter in one bowl without any manual whisking.
- Whipping the eggs beforehand gives the muffins a lighter, airier crumb that balances the richness of the ground cashews beautifully.
- Heating the raw honey briefly makes it pourable and easier to blend evenly through the banana batter, guaranteeing consistent sweetness in every muffin.
Ingredients
- cashew nuts
- ground cinnamon
- baking powder
- bicarbonate of soda
- fine sea salt
- bananas
- avocado oil
- raw honey
- large eggs
- natural vanilla extract