Broccoli Muffins

The key ingredient in these muffins is the cashew butter which gives it a creamy, slightly sweet taste and helps to hide broccoli which some of the youngsters are not a fan of.

This is an easy to make, tasty and healthy lunch choice to send off to school.


  • 1/3 cup finely chopped broccoli florets
  • 1 ¼ cup cooked white or brown rice
  • 1 large egg
  • ¼ tsp.garlic powder
  • ¼ cup cashew butter made with the NutraMilk
  • 1 tbsp. nutritional yeast
  • pepper to taste
  • salt to taste, if desired

For cashew butter

  • 2 cups (300g) cashews
  • 1/8 teaspoon Pink Himalayan salt (optional)


  • Start by making cashew butter
    • Place cashews and salt in the NutraMilk container.
    • Press Butter cycle, set for 5-6 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Preheat the oven to 350 degrees. Take out 6 muffin liners (or grease 6 cavities in a muffin tin.)
  • In a medium bowl, stir all of the ingredients together.

  • Pack into the muffin tins and bake for 20-25 minutes or until firm and bound together.

  • Let cool for 5 minutes before removing from the muffin liners.