Recipe courtesy of Meredith from The Peachie Spoon

Wet
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)⁠
⁠
Dry
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 ⁠

Directions

1. Add wet ingredients to a bowl and stir well.
2. Add all dry ingredients, chocolate chips last.
3. Stir and place in a sprayed or lined 8x8 dish & bake 350° 20-25 min
4. Store in the fridge, good for a week. ⁠

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