VEGAN FLOURLESS PUMPKIN PEANUT BUTTER CHOCOLATE CHIP BLENDER MUFFINS

 
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Ingredients:
6 large medjool dates (pits removed)
1 1/2 medium ripe bananas
1/2 cup pumpkin purée
3 tsp pumpkin pie spice
1 cup creamy peanut butter (cashew, almond butter works great too)
1/3 c chocolate chips
sea salt

 

Directions:
1. In a high volume food processor mix all the ingredients until smooth consistency.

2. Scoop the batter into a muffin tray and sprinkle with chocolate chips.

3. Bake at 350 F for 15-18 minutes.

4. Enjoy warm or chilled! Good in the fridge for a week and several months in the freeze.

fall, desserts, vegan, gf, dfLyana BegretovaComment