Pumpkin Blueberry Cashew Chocolate Muffins

By Megan Olson
January 3, 2016
2 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: Bursting with sweet blueberries & chocolate, these creamy flourless Pumpkin Blueberry Cashew Chocolate Chip Muffins are a decadent, healthy fall treat!Megan Olson

Serves: 14

  • 1 cup cashew butter
  • 1 ripe, mashed banana
  • 1/2 cup pumpkin puree
  • 1/2 cup almond flour
  • 2 tablespoons walnut oil
  • 2 egg whites
  • 1 tablespoon honey
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 cup blueberries
  • 1/8 cup mini chocolate chips
  1. Preheat oven 375 degrees
  2. Prepare a muffin tin with liners or by spraying with nonstick cooking spray
  3. Add all ingredients to a food processor except blueberries & chocolate chips & blend well
  4. Gently fold blueberries & chocolate chips into batter by hand
  5. Add batter to muffin cavities
  6. Bake 25-30 minutes until a toothpick can be removed clean
  7. Allow muffins to cool 15 minutes in tin before removing & enjoying
  8. Keep muffins in the refrigerator up to a week or freeze up to a month

More Great Recipes: