Wholesome Excessive-Protein Pumpkin Chocolate Chip Blondies • Wholesome Helper

These Wholesome Excessive-Protein Pumpkin Chocolate Chip Blondies are smooth, cozy, and full of fall taste! Made with oat flour, pumpkin puree, and True Vitamin Cinnamon Toast Whey–Casein Protein, they ship a scrumptious dose of protein in each chew. Good for a nutritious snack or post-workout deal with.

Fall baking simply received a high-protein improve. These Wholesome Excessive-Protein Pumpkin Chocolate Chip Blondies style like your favourite pumpkin dessert however are secretly full of healthful components and satisfying protein. They’re the proper steadiness of indulgence and vitamin, smooth, chewy, and stuffed with that cozy cinnamon taste we crave this time of 12 months.

My recipe substitutes refined sugar for NuNaturals sweetener and makes use of a mix of oat flour and coconut flour to attain a hearty texture that is still moist with out being heavy. The true magic comes from True Vitamin’s Cinnamon Toast Whey–Casein Mix Protein, which not solely boosts the protein content material but in addition provides a refined cereal-inspired sweetness that pairs completely with pumpkin and chocolate.

Whether or not you get pleasure from one for breakfast, as a mid-afternoon pick-me-up, or for dessert, these pumpkin blondies hit all the precise notes, candy, spiced, and satisfying.

Wholesome Excessive-Protein Pumpkin Chocolate Chip Blondies

Elements:

• 1 cup (120g) oat flour
• 1/4 cup (28g) coconut flour
• 1/4 cup (30g) True Vitamin Cinnamon Toast Whey–Casein Mix Protein (code healthyhelper saves!!)
• 1/4 cup NuNaturals granulated sweetener (code healthyhelper saves!!)
• 1 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 giant egg
• 1 1/2 cups (360g) canned pumpkin puree
• 1 tsp pure vanilla extract
• 1/2 cup (120g) unsweetened almond milk or milk of selection
• 1/4 cup (45g) sugar-free chocolate chips

Directions:

1. Preheat the oven to 350°F and line an 8×8-inch baking dish with parchment paper or flippantly coat with cooking spray.
2. In a big bowl, whisk collectively the egg, pumpkin puree, vanilla, and almond milk till easy.
3. In a separate bowl, mix oat flour, coconut flour, protein powder, sweetener, pumpkin pie spice, cinnamon, baking powder, and baking soda.
4. Add the dry combination to the moist components and stir till simply integrated. Fold in 2 tablespoons of the chocolate chips.
5. Pour the batter into the ready pan, spreading evenly. Sprinkle the remaining chocolate chips on prime.
6. Bake for 28–32 minutes, or till a toothpick inserted within the heart comes out principally clear. Let cool fully earlier than slicing.

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These blondies are proof that you would be able to have your pumpkin deal with and eat your protein too. Excessive in taste, wealthy in texture, and made with better-for-you components, they’ll rapidly change into your go-to fall bake.

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