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