Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Banana Bread Muffins With Creamy Cashew Milk [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

What could be better than some muffins when you have some overripe bananas to use up? Nothing, absolutely nothing! This recipe has become nothing short of an obsession in our house.

Banana Bread Muffins With Creamy Cashew Milk [Vegan]

This Recipe is :

Dairy Free Vegan





Cook Time



For the Cashew Milk:

  • 1 cup cashews, soaked 2 hours
  • 3 cups water
  • 1 teaspoon pure maple syrup
  • 1 teaspoon vanilla bean powder (or vanilla extract)
  • Pinch of sea salt

For the Banana Bread Muffins:

  • 1 1/3 cups mashed very ripe banana (about 4 medium or 3 large)
  • 2 tablespoons chia seed
  • 1/2 cup cashew milk (or any other nut-milk)
  • 1/2 cup coconut oil, melted
  • 2 tablespoons pure maple syrup
  • 1/4 cup coconut sugar
  • 1/2 cup rolled oats
  • 2 teaspoons vanilla bean powder (or vanilla extract)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1 1/2 cups spelt flour


For the Cashew Milk:

  1. Blend all ingredients in a high-power blender for 20-30 seconds until the nuts are broken down and smooth.
  2. Strain the mixture through a nut milk bag (a fine mesh bag). A smooth and creamy nut milk results!
  3. Chill, if desired, and stir to serve. Keeps for 3-5 days, refrigerated

For the Banana Bread Muffins:

  1. Preheat the oven to 350°F. Line a muffin tin with parchment paper liners.
  2. In a large bowl, mash the banana until almost smooth, and make sure you have 1⅓ cups.
  3. Stir the wet ingredients (chia seed, cashew milk, melted coconut oil and maple syrup) into the banana until combined.
  4. Stir the dry ingredients (coconut sugar, oats, vanilla bean powder, baking soda, baking powder, salt and spelt flour) into the wet mixture, one by one, in the order listed. I like to gently fold in the spelt flour last because too much mixing could lead to a crumbly texture.
  5. Spoon the dough into the muffin tin.
  6. Bake the muffins, uncovered, for 23-25 minutes, until lightly golden and firm on top. The top of the muffins should slowly spring back when touched.
  7. Place the muffin pan on a cooling rack for 30 minutes.
  8. The muffins will keep in the fridge tightly wrapped for 3 to 4 days, or they can be frozen for 4 to 6 weeks





Comforting recipes that cultivate wellness by using delicious, whole foods. Lindsey Auerbach created Pralines and Greens in order to share her passion for cultivating wellness by nourishing her body with delicious, whole foods. Pralines and Greens has quickly become a very important part of her life, and now she can’t imagine cooking without the possibility of writing about it and discussing it with her readers!



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Healthy ‘Raffaello’ (Coconut-Almond Truffles) [Vegan]

Healthy 'Raffaello' (Coconut-Almond Truffles) [Vegan, Raw, Gluten-Free]

Mexican Quinoa Wraps [Vegan]

Mexican Quinoa Wraps [Vegan, Gluten-Free]

Pumpkin Spice Donut Holes [Vegan, Gluten-Free]

Apple Pie Streusel Muffins [Vegan]

Apple Pie Streusel Muffins [Vegan]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Banana Bread Muffins With Creamy Cashew Milk [Vegan]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×