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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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50 m servings 248 cals
Original recipe yields 10 servings (10 muffins)

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  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.

Nutrition Facts

Per Serving: 248 calories; 19.1 g fat; 16 g carbohydrates; 6.9 g protein; 0 mg cholesterol; 220 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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 fee...