Fall

Pumpkin Blueberry Cashew Chocolate Muffins

by:
January  3, 2016
0
0 Ratings
Pumpkin Blueberry Cashew Chocolate Muffins
Photo by Megan Olson
  • Serves 14
Author Notes

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

What You'll Need
Ingredients
  • 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
Directions
  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
Tags:

See what other Food52ers are saying.

Popular on Food52

0 Reviews