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| 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."
Ingredients :
- 1 cup cashew butter
- 1/2 cup pumpkin puree
- 1/2 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
- 1/4 cup blueberries
- 2 tablespoons mini chocolate chips
Instructions :
| Prep : 10M | Cook : 10M | Ready in : 50M |
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- 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.
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