Pumpkin Blueberry Cashew Chocolate Muffins - cooking recipe

Ingredients

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

Preparation

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.