Pumpkin Protein Bars

For my very first blog post, I wanted to share my favourite go-to recipe for pumpkin protein bars. My favourite part of these bars is their texture; a dense, spongey cake consistency once cooked. Instead of using flour, my recipe uses protein powder. If you prefer, you can use flour. Just know, that I can't vouch for the results if flour is used, as I haven't tried it that way before. I've tried replacing the pumpkin in this with mashed banana before & it was absolutely delicious! Feel free to use whatever you want if you dislike/don't have/can't find pureed pumpkin. Get creative! Let me know in the comments what your favourite pumpkin replacement is...

Ingredients

*Makes 8 bars

-1 Cup Vanilla Whey Protein Powder

-4 Teaspoons Cinnamon

-1/2 Teaspoon Nutmeg

-1 Teaspoon baking powder

-Pinch Salt

-Stevia, to taste *Optional (depends on your sweet tooth, I prefer it with 3 packets of Krisda stevia)

-3 Egg Whites

-1/2 Cup Almond Milk

-1 Cup Pumpkin Puree

-1 1/2 Teaspoons Vanilla

 

Preheat oven to 350°F. Combine vanilla protein powder, cinnamon, nutmeg, baking powder, salt & stevia (if using) in a medium size bowl. In a separate bowl (or measuring cup), stir together egg whites & almond milk. Pour egg white/almond milk mixture into dry ingredients. Next, slowly add in pumpkin puree & follow with vanilla. Give the batter a good mix, & transfer into greased/sprayed 8x8 pan. Place the pan in pre-heated oven for 30 minutes.

Serving Size: 1 bar

Servings per recipe: 8

Calories: 70

Total Fat: 1.25g

Sodium: 83.13mg

Total Carbohydrate: 4.25g

Dietary Fiber: 3.35g

Sugars: 0.89g

Protein: 20g