Paleo Cashew Butter Blueberry Muffins With Lemon Frosting
The lightest, most fluffy paleo blueberry muffins! Made with cashew butter and topped with a luscious vegan whipped lemon frosting. Naturally flourless, gluten free, dairy free, and dang delicious!
These couldn’t get any more yummy… I have a list a mile long in my kitchen of things I want to make and my brain simply cannot keep up with all the food dreaming! But, my first step in tackling that epic list of yumminess was some cashew butter muffins. I knew I wanted them to be paleo, plus light, fluffy, and good enough to want to reach for one more… or two ;).
cashew muffins on the to do list
Thankfully, these beauties check everything on my wish list! With summer in the air and happy vibes being the center of attention, it was only fitting to makes these blueberry muffins topped with the appropriate amount of whipped lemon frosting!
And that frosting. Gosh! I love it!
A few of my favorite things about these muffins:
~Loads of fresh grated lemon zest.
~Fluffy and light texture = a great excuse to turn this muffin excursion into a cupcake party!
~Plus, all the pretty toppings that were a spur of the moment decision and turned these guys into little birds nests, as I like to call them. Cuteness!
Initially, I wanted to create a muffin. But then I got inspired and decided to top them with frosting. So, naturally I wanted LOADS of frosting!! But… I decided to settle for somewhere in the middle. This light and buttery dairy free and totally vegan frosting is the perfect happy pair for these muffins turned cupcakes (they are pretty much double agents).
easy as pie!
Looking at the pictures, if you feel like it seems a bit overwhelming, let me tell you straight up: these are like these easiest muffins I have ever made. Hands down!
Everything whips together beautifully in my food processor and then I just add them into a muffin tray and let them bake away! While the muffins are baking, I whip together the frosting, which only takes four ingredients.
Easy as pie! And if you wish to top them off with anything pretty, I just decorated mine with all natural floral hints of crushed dried rose petals, dried camomile flowers, coconut flakes, lemon peel, and sea salt flakes.
Happy summer! Let’s celebrate with some healthy cupcakes… For breakfast, ’cause you know they are that healthy. 🙂
More like this:
Healthy Gluten free Banana Cake
- 1 cup cashew butter
- 1/2 cup apple sauce
- 1/4 cup almond milk
- 1/4 cup golden milled flax meal
- 1/4 cup maple syrup
- 2 tablespoons coconut sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 3/4 cup blueberries
- 1/2 cup coconut butter
- 1/2 cup palm oil shortening
- 1 tablespoon lemon zest a very packed full tablespoon!
- 1-2 tablespoons honey
|Cook Time||40 minutes|
|Prep Time||10 minutes|
Whipped Lemon Frosting
- Preheat oven to 350F. Line 9 muffin tins with paper liners.
- In a food processor combine the ingredients (minus the blueberries) until the batter is smooth.
- transfer the batter into a mixing bowl and stir in the blueberries by hand.
- Fill the muffin tin until the batter reaches almost the top of the tin.
- Cook on 350F for 40 minutes until golden brown.
- In a food processor blend the ingredients for the frosting until whipped completely smooth.
- Once the cupcakes have cooked, let them cool in the freezer for about 10 minutes. Then frost and top with any decorations of choice. I decorated mine with crushed dried rose petals, dried camomile flowers, coconut flakes, lemon peel, and sea salt flakes.
Paleo Cashew Butter Blueberry Muffins With Lemon Frosting
Amount Per Serving
Calories 249 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 41mg 14%
Sodium 204mg 9%
Potassium 20mg 1%
Total Carbohydrates 23g 8%
Dietary Fiber 3g 12%
Protein 8g 16%
Vitamin A 2%
Vitamin C 5%
* Percent Daily Values are based on a 2000 calorie diet.
At what point and how are blueberries added?
Hi Mary! Looks like I was being spacey and forgot to add that step, haha. The blueberries go in right after mixing the batter- add them in and stir by hand. I revised the directions, so you can refer to them. Thanks!
Would it be possible to substitute another nut butter or peanut butter for the cashew butter? I’m on a bit of a tighter budget so peanut or almond butter is a bit more budget-friendly. Thanks!
Hi Kelsey, you can totally try these with almond butter! It should work just great- let me know how it goes. 🙂
40 minutes is way to long for these. I have an over thermometer and it was spot on and at 35 min I checked and they were already way over cooked. So sad that I wasted the ingredients. Im sure they would have tasted great because the batter was wonderful. I would check these after 25 every few minutes or so to avoid the same issue.
Hi Lisa, most every oven calibrates differently, so this can be a major cause for different cooking times. I always recommend always keeping an eye on what you are baking when making a recipe, because most often the cooking time will vary. Sorry that your ingredients were lost. Hope you have better luck next time! 🙂
Hello! I am so excited to try these. Your recipes are wonderful. I’m curious if there is an easy substitution for the coconut butter, I really struggle with coconut, coconut oil, etc, and often in oil cases just substitute it. Thanks!
Hi Stephanie, you could try butter if that works for you- it migh be oily though. I suggest cream cheese or Co-Yo Coconut Yogurt!! YUM!
Hey! Trying to cut back on sugar and sweeteners. Would this be good without the coconut sugar and using just the maple syrup? Also, can I just make my own cashew butter by blending raw Whole cashews until they’re paste?
Hi Katie, you can make homemade cashew butter, just blend it until it’s practically liquid! And I’m sure they will turn out without the coconut sugar.
I’d love to try these but I can’t do flax meal. Could something else be used instead like coconut flour?
Hi Kelly, you can try adding a mix of almond and coconut flour- even parts of each. Best of luck!
Oops sorry I didn’t think my original message went thru! I see your response thank you!
I made these and even with some adjustments they turned out! To make them egg free I replaced one egg with a flax egg and another egg with 2 tbsp tapioca starch (to keep them grain free). Be sure to let them cool completely before taking out.
Hi Sue, that’s great you were able to make an egg free version! So cool! Thanks for sharing, I’m sure that will be helpful for so many others 🙂
Can I sub the apple sauce for anything else?
Hi Kiara, mashed bananas may work 🙂
These were SO GOOD!!! I’ve been following you for awhile and this is the first recipe I’ve tried. Delicious!!
Thank you Carrie!
This looks absolutely amazing! I was wondering if you could recommend a substitute for the milled flax , as I cannot have any flax.
Hi Nicole, you could use chia seeds. 🙂