Pumpkin Blueberry Cashew Chocolate Muffins

By • January 3, 2016 0 Comments

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

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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

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