Strawberry French Toast Muffins

For a quick breakfast or snack, these muffins are just the right thing.

Make 10 muffins

Preheat the oven to 375F (190C)

2 cups (300 g) organic cashews (nut allergy: use sunflower or pumpkin seeds)

2 organic eggs

1 cup (245 g) organic applesauce
1 cup (170 g) organic chopped strawberries

2 Tbs. (40 g) organic honey

2 tsp. (10 ml) vanilla extract

1/2 tsp. (2,5 g) baking soda

1 tsp. (5 ml) apple cider vinegar

1. Line a 12-cup muffin pan with 10 foil liners (If using paper liners, grease them with a a little cooking spray).

2. In a blender or food processor, combine the cashews, eggs, applesauce, honey, vanilla, and baking soda. 

3.  Blend until the batter is smooth and no cashew pieces remain.

4. Add the cider vinegar and blend again.

5. Remove the blade and fold in the strawberries.

6. Pour about 1/4 cup (120 ml) of batter inside each muffin liner.
7. Bake for 15 minutes or until the tops are golden brown.
8. Remove and cool to room temperature before serving.

cashew tree                                     cashew nuts on the tree
  

-modified The Best GRain-Free Family Meals on the Planet