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Pumpkin Blueberry Cashew Chocolate Muffins Recipe

Recipe by: Megan Olson

"Bursting with sweet blueberries and chocolate, these creamy flourless pumpkin blueberry cashew chocolate chip muffins are a decadent, healthy fall treat! Keep muffins in the refrigerator up to a week or freeze up to a month."

Directions
Ingredients
Nutrition

Directions

Prep10 m
Cook25 m
Ready In50 m

1Preheat oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners.
2Combine cashew butter, pumpkin puree, almond flour, banana, egg whites, walnut oil, honey, vanilla extract, baking powder, baking soda, and cinnamon in a food processor; blend well. Fold blueberries and chocolate chips gently into the batter.
3Spoon batter into the prepared muffin tin.
4Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool for 15 minutes before removing from the muffin tin.

Ingredients

10 servings
248 cals

1 cup cashew butter
1/2 cup pumpkin puree
1/2 cup almond flour
1 ripe banana, mashed
2 egg whites
2 tablespoons walnut oil
1 tablespoon honey
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 cup blueberries
2 tablespoons mini chocolate chips

Nutrition

Amount per serving ( 5 total)

Calories:

248

12%
Fat:

19.1

29%
Carbs:

16

5%
Protein:

6.9

14%
Cholesterol:

0

0%

Based on a 2,000 calorie diet

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