Banana Coconut Cashew Muffins

Banana Cashew Coconut Muffins Wet Ingredients: 1/2 cup chopped pitted dates 1/4 cup raisins 2 overripe bananas 1/3 cup unsweetened applesauce 1/4 cup drinkable coconut milk 1 tbsp apple cider vinegar Dry Ingredients 1 cup oat flour 1/2 cup almond meal 1/4 coconut flour 1 tbsp baking powder 1/4 tsp salt Add-ins 1/2 cup chopped cashews 1/4 cup shredded coconut, unsweetened Instructions 1. Place dates and raisins in a shallow bowl and cover with boiling water 2. Meanwhile whisk dry ingredients into a large bowl. * I made the oat flour from quick cooking oats by milling them in my magic bullet. I did the same for the almond meal by grinding up slivered almonds. 3. Mash up bananas with the back of a fork and place in a medium bowl 4. Add remaining ingredients (except dates and raisins) 5. In food processor place the soaked fruit with about 3 tbsp of the soaked water and pulse until a thick syrup is formed 6. Add the syrup to the wet ingredients and mix well 7. Add the wet ingredients to the dry and combine well 8. Fold in the add-ins 9. Pour mixture into lined muffin tins at 325 degrees for 20 min Let cool before eating. These are moist and delicious