Banana Cashew Muffins with White Chocolate Ganache

Muffins:

1/2 cup butter, melted
1 cup sugar
2 eggs
1 cup banana, ripened and pureed
1 3/4 cup flour
1 cup ground cashews
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 tsp vanilla

Ganache:
3/4 cup mini white chocolate chips
1/4 cup heavy cream

Garnish:
Raw cashews
Cinnamon
Sugar


First prepare the ganache. Place the chocolate in a bowl, then heat up the cream on medium heat until it begins to simmer, but don't let it boil. When the cream is ready pour it over the chocolate and gently stir until all of the chocolate chunks have dissolved. Cover and let it set in the fridge until thickened.

Sift the flour, baking powder and soda and mix thoroughly in a bowl. In another bowl beat the butter, sugar, eggs, salt and vanilla with a hand mixer. Add the pureed banana and ground cashews and mix thoroughly by hand. I used leftover cashew pulp from cashew milk. Combine the contents of both bowls.

Grease a cupcake pan with butter then flour, shaking off excess flour. Fill up each cup about 1 inch higher than the rim to produce bigger tops. Bake at 350 degrees for 20-25 minutes, or until the middles are dry when poked with a skewer.

When the muffins are still warm put a spoonful of ganache on top and let it naturally melt and glaze the tops. Place them in a warmed oven to help if you like.

To garnish broil cashews on high for 5 minutes. Watch carefully and remove once they turn dark brown. Combine equal parts sugar and cinnamon and toss with the cashews. Sprinkle with extra cinnamon sugar.