Flourless Pumpkin Muffins
Prep Time
10 minutes, plus 20 minutes cook time
Number of Servings
12 muffins
Ingredients
  • 2 to 3 servings ChildLife Essentials Liquid Calcium 
  • [q:1 1/4] cups cashew butter
  • [q:3/4] cup canned pumpkin
  • 3 eggs
  • 4 Tbsp agave
  • [q:1/2] cup rolled oats (gluten-free)
  • [q:1 1/2] Tbsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • pinch of salt
  • [q:3/4] cup dairy-free mini chocolate chips
Directions
  1. Preheat the oven to 350°F. Prepare muffin tin by spraying well with cooking spray or line the tins with paper; set aside.
  2. In a blender or food processor add all ingredients (except the chocolate chips) and blend until smooth.
  3. Fold in mini chocolate chips to the mixture.
  4. Fill each muffin cup [q:3/4] full with the muffin mixture.
  5. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Best if enjoyed after 5 days or store in the freezer for up to 3 months. 
Nutrition Info
294 calories, 24g carbohydrates, 8g protein, 21g fat (5g saturated fat), 52mg cholesterol, 74mg sodium, 5g fiber, 19g sugar