Bursting with sweet blueberries & chocolate, these creamy flourless Pumpkin Blueberry Cashew Chocolate Chip Muffins are a decadent, healthy fall treat! Paleo + Gluten Free
It’s amazing how one day you wake up and your body feels like itself again. After months of feeling in the dumps since the accident, I finally had a turning point last week. It only took 3 months, 12 weeks, 84 days and 2,016 hours, but who’s counting really? It was crazy. I woke up, felt energized and didn’t feel like I needed crutches anymore. I even started walking with one crutch. I can’t explain it, but I just knew it was time to walk. Today I see the orthopedic for the official okay for full weight bearing and to review the MRI I had two weeks ago for weirdness.
The tricky part is not overdoing it. When I saw my regular doctor last week, she stressed to me how I needed to go very slow with everything. Well, I didn’t tell her but I already learned that lesson. I was so excited about how good I was feeling I did too much and by 3pm I was in bed. It’s good I’m having nose surgery this week. It will keep me resting a few more days and force me to limit my activity. Otherwise, I would be trying to do everything. I have so much catching up to do. I’m so behind on everything in life.
That’s the phenomenon of being injured. You feel horrible forever and then out of no where you feel better. The good news is I am finally feeling a lot better!
In celebration of my turning point and everything pumpkin, I am sharing these creamy Pumpkin Blueberry Cashew Chocolate Muffins with you today. They’re gluten free, paleo and simply delicious! They’re also low on sugar and big on flavor. I made these for Sarah a few weeks ago when she came to visit. I wasn’t sure if her family would love them as much as her & I did, but to my surprised they loved them! Let’s face it, everything we eat these days is loaded with a dump truck of sugar. That excess sugar has so many of us forgetting what real food tastes like. Once you stop eating so much sugar, you realize how it distorts your taste buds and cravings. To me, I truly believe the perfect sugar high is tart blueberries and chocolate. I hope you love them as much as we did!
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Pumpkin Blueberry Cashew Chocolate Chip Muffins
Preheat oven 375 F. Prepare a muffin tin with liners or by spraying with nonstick cooking spray.
Add all ingredients to a food processor except blueberries and chocolate chips. Blend until smooth then gently fold blueberries and chocolate chips into batter by hand.
Add batter to muffin cavities, diving among 14 cavities.
Bake 25-30 minutes at 375 F or until a toothpick can be removed clean.
Allow muffins to cool 15 minutes in tin before removing and enjoying.
Keep muffins in the refrigerator up to a week or freeze up to a month.
*To keep the blueberries from popping when the muffins are baking, use frozen blueberries. I freeze mine right in the pint.
**For cheaper healthy foods, I buy mine through Thrive Market
Custom Meal Plans
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What I Used For The Recipe
Where are you on the sugar scale?