PUMPKIN BLUEBERRY CASHEW CHOCOLATE MUFFINS

Pumpkin Blueberry Cashew Chocolate Muffins image

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.

Provided by Megan Olson

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 50m

Yield 10

Number Of Ingredients 13

Ingredients

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

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners.
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.
Spoon batter into the prepared muffin tin.
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.

Nutrition Facts : Calories 248.1 calories, Carbohydrate 16 g, Fat 19.1 g, Fiber 2.2 g, Protein 6.9 g, SaturatedFat 3.4 g, Sodium 219.6 mg, Sugar 5.4 g