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PROTEIN Pumpkin Brownies Recipe! (Low calorie + High Protein/Fiber) recipes

PROTEIN Pumpkin Brownies Recipe! (Low calorie + High Protein/Fiber) recipes

This recipe yields high-protein, high-fiber pumpkin brownies using oats, avocado, and applesauce for a healthier treat. It’s a low-calorie, dairy-free option that combines rich chocolate with warming pumpkin spice, perfect for a nutritious snack.
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Total Time 35 minutes
Course Snack
Cuisine French
Servings 8 people
Calories 1224 kcal

Equipment

  • 1 Blender or Food Processor For processing oats and avocado.
  • 1 Large Mixing Bowl
  • 1 Whisk or Spatula For mixing ingredients.
  • 1 8x8 inch Baking Pan Or similar size.
  • 1 Measuring Cups/Spoons

Ingredients
  

Main

  • 1/2 Cup 40g Rolled Oats
  • 2 Scoops 60g Chocolate Protein Powder
  • 8 Tablespoons 40g Cocoa Powder
  • 1/2 Cup Sweetener
  • 2 Large Eggs
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Avocado
  • 1 Cup 244g Pure Pumpkin
  • 1/2 Cup 122g Unsweetened Apple Sauce
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 10-15 Drops Liquid Sweetener
  • 1 Teaspoon Ground Cinnamon

Instructions
 

  • Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal.
  • In a blender or food processor, process the rolled oats until they form a fine flour, then set aside.
  • In a small bowl, mash the avocado until it is completely smooth and free of any large lumps.
  • In a large mixing bowl, combine the mashed avocado, pure pumpkin, unsweetened apple sauce, eggs, pure vanilla extract, and liquid sweetener. Whisk until thoroughly combined and smooth.
  • In a separate medium bowl, whisk together the oat flour, chocolate protein powder, cocoa powder, granulated sweetener, salt, baking soda, and ground cinnamon.
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix the batter.
  • Pour the brownie batter into the prepared 8x8 inch baking pan, spreading it evenly with the spatula.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
  • Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack before attempting to slice them.
  • Once cooled, use the parchment paper overhang to lift the brownies from the pan, slice into 8 even servings, and enjoy.

Notes

Ensure your avocado is perfectly ripe for a smooth, creamy texture and even incorporation into the batter. To prevent dry brownies, avoid overmixing the batter once the dry ingredients are added; mix just until no streaks of flour remain. Baking time can vary; look for a toothpick inserted in the center to come out with moist crumbs, not wet batter, but also not completely dry, to achieve that fudgy consistency. For an enhanced fall flavor, consider replacing the ground cinnamon with 1-1.5 teaspoons of pumpkin pie spice.