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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Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
15 mins
total:
50 mins
Servings:
10
Yield:
10 muffins
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners.

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  • 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.

Nutrition Facts

248 calories; protein 6.9g; carbohydrates 16g; fat 19.1g; sodium 219.6mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/10/2017
I made these for my granddaughters (and to clean out some ingredients from my fridge!) and they really liked them. I thought they weren't necessarily something I'd make again but I have a feeling that they will want some more. Interesting muffins and healthy too! My granddaughters thank you for these! Read More
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