Pumpkin Blueberry Cashew Chocolate Muffins recipe
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Ingredients
- 1 cup cashew butter ½ cup pumpkin puree ½ 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 ¼ cup blueberries 2 tablespoons mini chocolate chips
Nutrition Info
- 248.1 caloriescarbohydrate: 16 gcholesterol: : -fat: 19.1 gfiber: 2.2 gprotein: 6.9 gsaturatedFat: 3.4 gservingSize: -sodium: 219.6 mgsugar: 5.4 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Blueberry Cashew Chocolate Muffins
Directions
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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.