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Preheat the oven to 350F.
In a large blender or food processor, add the cashews, dates, bananas, oats, almond milk, baking powder and salt. Blend until a smooth batter forms.
In a small bowl, mix together the flax meal, cinnamon, brown sugar, and avocado oil until you get a smooth paste. Set that aside.
In a muffin-lined tin, pour the batter about 2/3 of the way up the muffin cups. Add a scoop of the cinnamon swirl mix to the top of each muffin.
Top off each muffin with one more spoonful of batter so that the cinnamon swirl is slightly covered, but not completely.
Use a toothpick to swirl the top of each muffin in a circular motion so that the cinnamon mixture looks like a swirl on top.
Bake the muffins at 350F for 18-22 minutes or until you can insert a toothpick and it comes out clean.