1 cup pumpkin
1 egg (flax egg for vegan)
1/4 cup almond milk
1 tsp vanilla extract
1/2 cup peanut butter (any nut butter works)
1/4 cup vanilla or chocolate protein
1/4 cup coconut flour
1 tsp each pumpkin pie spice & allspice
1 tsp baking powder
1/4 cup monk fruit sweetener
1/3 cup dark choc chips
- Add wet ingredients to a bowl and stir well.
- Add all dry ingredients, chocolate chips last.
- Stir and place in a sprayed or lined 8x8 dish & bake 350° 20-25 min
- Store in the fridge, good for a week.
Recipe courtesy of Meredith from The Peachie Spoon