Pumpkin Blueberry Cashew Chocolate Muffins recipe

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Ingredients

1 cup cashew butter
½ cup pumpkin puree
½ 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
¼ cup blueberries
2 tablespoons mini chocolate chips

Nutrition Info

248.1 calories
carbohydrate: 16 g
cholesterol: : -
fat: 19.1 g
fiber: 2.2 g
protein: 6.9 g
saturatedFat: 3.4 g
servingSize: -
sodium: 219.6 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners.

  2. Combine 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.

  3. Spoon batter into the prepared muffin tin.

  4. Bake 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.

Recipe Yield

10 muffins

Recipe Note

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.

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