Pumpkin Blueberry Cashew Chocolate Muffins

Megan Olson

"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."
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Ingredients

50 m servings 248 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

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

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