Pumpkin Protein Squares
- 1/2 cup pumpkin (we used Libby’s 100% pure pumpkin)
- 3 egg whites
- 1 tsp vanilla extract
- 1/2 cup unsweetened vanilla almond milk
- 1/2 cup stevia (we used Truvia)
- 1/3 cup oat bran
- 1 scoop vanilla protein powder (we used Trutein)
- 2 tbs mini semi-sweet chocolate chips
- 3 tbs unsweetened reduced fat shredded coconut (we used Let’s Do Organic)
- 3/4 tsp baking powder
Preheat oven to 350 degrees and spray a 8×8 baking pan with nonstick spray. In a medium bowl, beat egg whites until they are “foamy,” then add pumpkin, almond milk and vanilla extract. In another bowl, mix all dry ingredients (except the chocolate chips and coconut), add to the wet ingredients and mix well. Pour batter into prepared pan and top with the chocolate chips and the shredded coconut, and bake for 45-50 minutes or until toothpick comes out clean.
