Pumpkin Blueberry Cashew Chocolate Chip Muffins
Pumpkin Blueberry Cashew Chocolate Chip Muffins are a decadent, healthy fall treat! Bursting with sweet blueberries and chocolate, these creamy flourless treats are beyond delicious. Paleo + Gluten Free
Servings: 14 muffins
Calories: 176kcal
Ingredients
- 1 cup cashew butter
- 1 banana ripe, mashed
- 1/2 cup pumpkin puree
- 1/2 cup almond flour
- 2 tablespoons extra virgin olive oil or coconut oil
- 2 egg whites
- 1 tablespoon honey
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/4 cup blueberries *
- 1/8 cup mini chocolate chips dairy free
Instructions
- 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.
- Transfer the batter to the muffin cavities with a spoon, diving the batter 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 1 week or freeze up to a month.
Notes
- *To keep the blueberries from popping when the muffins are baking, use frozen blueberries. I freeze mine right in the pint.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1muffin | Calories: 176kcal | Carbohydrates: 13g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Sodium: 103mg | Fiber: 1g | Sugar: 4g