Instructions

1. Preheat the oven to 350 degrees. Grease a muffin tin well or place muffin liners inside 6 of the wells.
2. To make the cashews into meal, place about 1/3 cup of cashews into a blender or food processor and process until you have fine crumbs.
3. Mash the bananas in a bowl and add 1/4 cup melted butter, almond butter, 1/4 cup of coconut sugar, vanilla, and eggs. Stir everything together well.
4. In a separate bowl, whisk together the cashew flour, coconut flour, baking powder, baking soda, 1 teaspoon of the cinnamon, nutmeg and sea salt. Pour this dry mixture into the wet and mix until everything is incorporated.
5. Pour the batter evenly into the muffin tin, filling about 6 of the wells 2/3 of the way full. Before placing them into the oven, make the crumble topping. Combine the reaming 1/2 Tablespoon of softened butter, remaining Tablespoon of coconut sugar, and the remaining teaspoon of cinnamon. Sprinkle over the muffins evenly.
6. Bake for 22-26 minutes, or until the muffins look set and a toothpick comes out dry. Let them cool on a wire rack before gobbling up!