Pumpkin Blueberry Cashew Chocolate Muffins Recipe

Pumpkin Blueberry Cashew Chocolate Muffins Recipe

  • 1 cup cashew butter
  • 1/2 cup pumpkin puree
  • 1/2 cup almond flour
  • 1 ripe banana, mashed
  • 2 egg whites
  • 2 tablespoons walnut oil
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 cup blueberries
  • 2 tablespoons mini chocolate chips
  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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