• 1 cup cashew butter
• 1/2 cup honey
• 1 egg
• 1/2 cup milk (I used almond milk)
• 1 tsp lemon juice
• zest of 1/4 lemon
• 12 tsp vanilla
• 1 cup applesauce
• 1/4 cup arrowroot powder
• 1/4 cup coconut flour
• 3/4 cup ground flaxseeds
• 1/2 cup oats
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1 tsp cinnamon
• 1/2 cup walnuts, pecans and/or cashews

Makes 12 large muffins.

Have all ingredients at room temperature. Preheat oven to 350 and pull out your muffin molds (or grease a muffin tray).

Cream cashew butter in a mixing bowl with a large mixing spoon. Add honey and cream to combine. Add egg and cream to combine.

Combine milk, lemon, vanilla and applesauce. Add milk mixture to the cashew butter mixture in 3 additions, creaming well after each.

Stir together arrowroot, coconut flour, flaxseeds, oats, baking soda, salt and cinnamon. Add the dry ingredients to the wet ingredients in 3 additions, stirring to combine after each.

Fold in nuts. Scoop into muffin molds and bake for 35 minutes, rotating the pan halfway through cooking. Remove from the oven and allow to sit for 10 minutes. Unmold the muffins, let cool and enjoy!