Paleo Birthday Banana Muffins

These are low sugar grain free banana muffins I made for my niece Malori's birthday back in September (Sorry I haven't blogged in so long!  I've missed you!)  They were definitely a hit!  The cashew butter makes them extra decadent but if you can't find any, substitute almond butter and they will turn out just fine.  The best part about these muffins is that they are the perfect grab and go snack for any time of the day.  We ate them for breakfast.  We ate them after lunch.  We ate them for dessert.  And because they are gluten free, grain free and low sugar; we ate them guilt free!

Happy Birthday to you!  Happy Birthday to you!  Happy Birthday to Malori, Happy Birthday to you!

Ingredients:
3 overripe bananas, mashed
1c cashew butter
1/4c honey
1/3c butter
3 large eggs
1c almond flour
pinch salt
1tsp baking soda

Directions:
1. Preheat oven to 350F.
2. Beat eggs in a large bowl, add all other ingredients and mix well.
3. Using an ice cream scooper, scoop batter into a cupcake pan lined with cupcake liners until about 3/4 of the way full.
4. Bake in the oven for about 25 minutes or until a toothpick inserted into the center comes out clean and they feel a bit firm to the touch.
5. Let cook to room temp before serving.  Even better when chilled.  Store in the fridge.

Fruit & Nut Clusters

I wanted to finish using up some leftover chocolate I had sitting in the cupboard so I made this simple treat.  Choc full of almonds, cashews and raisins it's sure to be a hit with the whole family!

Homemade clusters are fun to make and even more fun to eat

Ingredients:
2c semi sweet or dark chocolate chips (Ghirardelli 60% cocoa is my fav!)
1c roasted almonds (roast your own 350F for 10 minutes or until fragrant)
1c roasted salted cashews
1c raisins

Directions:
1. Heat a saucepan with a few cups of water to a boil.  Then place a glass or metal bowl over the saucepan and fill with chocolate.   Turn to low to simmer.  Stir until chocolate completely melts.  Turn off heat.
2. Add as many nuts and dried fruit that can be evenly coated with the chocolate.
3. Line a baking sheet with nonstick foil or parchment paper.  Use a spoon to scoop out whatever size clusters you want (mine are a few tbs each).  Place in the refrigerator for 15-20 minutes, or until set.  Enjoy!