Pumpkin Blueberry Cashew Chocolate Muffins

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.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 248 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 2 egg whites
• 1 tablespoon honey
• 1 ripe banana, mashed
• ½ cup pumpkin puree
• 2 tablespoons mini chocolate chips
• ½ cup almond flour
• ¼ cup blueberries
• 2 tablespoons walnut oil
• 1 cup cashew butter

Recipe Instructions

Step 1

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

Step 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.

Step 3

Spoon batter into the prepared muffin tin.

Step 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.