Pumpkin Blueberry Cashew Chocolate Muffins
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Ingredients50 m servings 248 cals
Original recipe yields 10 servings (10 muffins)
- 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.
Per Serving: 248 calories; 19.1 g fat; 16 g carbohydrates; 6.9 g protein; 0 mg cholesterol; 220 mg sodium. Full nutrition
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