Pumpkin Blueberry Cashew Chocolate Muffins
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Cashew Butter1 cup
Pumpkin Puree2 tbsps
Walnut Oil1 tbsp
Honey1 tsp
Vanilla Extract1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Ground Cinnamon1 cup
BlueberryDirections:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Line a muffin tin with paper liners
3
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
4
Fold blueberries and chocolate chips gently into the batter
5
Spoon batter into the prepared muffin tin
6
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes
7
Cool for 15 minutes before removing from the muffin tin