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gluten free pumpkin bars www.lillieeatsandtells.com

Protein Pumpkin Chocolate Chip Bars

5 from 1 vote
Course Dessert, Dessert/Snack
Cuisine baked treat
Prep Time 15 minutes
Cook Time 30 minutes
Servings 16
Calories 207 kcal

Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!

Ingredients

  • 1 Large zucchini or yellow squash, puréed (230 g)
  • 4 Eggs
  • 15 oz Can of pumpkin purée
  • 1/4+2 Tbsp Almond butter (90 g)
  • 1 1/2 Tbsp Vanilla extract (22 g)
  • 4 scoops Vanilla protein powder (120 g)*
  • 3 cups Oat flour (345 g)
  • 2 tsp Baking powder
  • 2 tsp Kosher salt
  • 1 tsp Baking soda
  • 3 Tbsp Pumpkin pie spice
  • 2 Tbsp Cinnamon
  • 1 tsp Clove (if you like a little more spice)
  • 1 tsp Nutmeg (if you like a little more spice)
  • 1 Tbsp Liquid stevia, or favorite sweetener (15 g)**
  • 1/2 cup Chocolate chips (120 g)
  • Optional flake salt for sprinkling on top

Instructions

  • Chop your zucchini into pieces (no need to peel) and puree in a blender or food processor until smooth.
  • Whisk your eggs in a large mixing bowl.
  • Add almond butter, puréed zucchini, canned pumpkin, and vanilla extract. Mix well.
  • Add your dry ingredients (protein powder thru cinnamon) and mix until combined.
  • Add some liquid stevia or sweetener of choice, making sure it’s one you like! Don’t throw a bunch of dry stevia in there as it can leave a weird, bitter aftertaste.
  • Stir in chocolate chips and pour into a parchment lined 9x13 pan. (I like to sprinkle extra chocolate chips over half the pan for the kids!)
  • Bake at 350 for about 30-35 minutes.
  • Sprinkle with flake salt and serve warm or cold, with a little butter, almond butter, honey or whipped cream! Or of course plain is great too. Enjoy!

Notes

If you’re not concerned with the macros, by all means, add more chocolate! I sprinkle extra chocolate chips over half the pan for my boys.
*I’m using Active Stacks vanilla protein powder (a non-dairy, beef protein powder) and haven’t tried this recipe with any other brands yet.
**If you like things sweeter, you might want to add up to ¼- ½ cup maple syrup or sugar! We like them just slightly sweet as written. I like to judge by tasting the batter. I figured my boys could always drizzle with honey, but they loved it plain! … or with a little butter.
You can buy your oat flour or simply blend old fashioned oats in a blender or food processor. I use gluten-free oats to keep these gluten free.
GF/DF: Just make sure you use gluten free oats, dairy free chocolate chips, and a dairy-free protein powder like this one I suggested!
MFP: Lillie Eats and Tells Protein Pumpkin Chocolate Chip Bars

Nutrition

Serving: 98gFiber: 4.2gCalories: 207kcalFat: 7.9gProtein: 11.6gCarbohydrates: 24g
Keywords chocolate, dessert, dessert bar, protein, pumpkin

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