I simply took some components from my Peanut Butter & Banana Muffins and altered it to make these lovely treats.
Can you say yum?
Guilt-free Blueberry & Banana Muffins
Start by preheating the oven to 200 degrees Celsius/400 degrees Fahrenheit. Place the cashews in a food processor and pulse until you have a fine flour. Place this in a mixing bowl along with the other dry ingredients and blueberries, and stir a few times. Place the dates, milk, vanilla and bananas in the food processor and run until completely smooth. Scoop this in with the other ingredients and stir well.
Grab a muffin pan, preferably lined with paper muffin cups, and pour in the batter until each is about 3/4 full. The muffins will rise considerably once baked. Transfer the muffin pan into the preheated oven for 20-40 minutes, until the muffins have a golden crust and are firm on the inside. Allow the muffins to cool for 10 minutes before serving, giving them time to firm up more on the inside.
They will keep nicely in an airtight container for up to 2 days.