Wholesome Excessive-Protein Pumpkin Chocolate Chip Blondies • Wholesome Helper

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

Fall baking simply obtained a high-protein improve. These Wholesome Excessive-Protein Pumpkin Chocolate Chip Blondies style like your favourite pumpkin dessert however are secretly full of healthful elements and satisfying protein. They’re the right steadiness of indulgence and vitamin, delicate, 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 realize a hearty texture that is still moist with out being heavy. The actual magic comes from True Diet’s Cinnamon Toast Whey–Casein Mix Protein, which not solely boosts the protein content material but additionally provides a delicate cereal-inspired sweetness that pairs completely with pumpkin and chocolate.

Whether or not you take pleasure in one for breakfast, as a mid-afternoon pick-me-up, or for dessert, these pumpkin blondies hit all the correct 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 Diet 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 massive 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 evenly 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 elements 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 high.
6. Bake for 28–32 minutes, or till a toothpick inserted within the middle comes out largely clear. Let cool utterly earlier than slicing.

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These blondies are proof you can have your pumpkin deal with and eat your protein too. Excessive in taste, wealthy in texture, and made with better-for-you elements, they’ll shortly change into your go-to fall bake.

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