Cinnamon Pumpkin Swirl Peanut Butter Protein Blondies
Servings: 16 slices
Calories: 87kcal
Ingredients
- 15 oz can low sodium chickpeas rinsed and drained, garbanzo beans
- 1 cup pumpkin puree
- 2 tbsp Simply Jif peanut butter
- 1 scoop Cellucor Cinnamon Swirl whey protein
- 1 scoop Cellucor Peanut Butter Marshmallow whey protein
- 3 tbsp coconut flour
- 1/4 cup unsweetened vanilla almond milk
- 1 1/2 tbsp Splenda brown sugar blend
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp pumpkin pie spice
- 1 tsp McCormick Imitation Vanilla Butter and Nut flavoring
Frosting Ingredients:
- 1/2 cup fat free cream cheese
- 1 scoop MuscleTech Platinum Vanilla Ice Cream casein protein (30 g)
- 1 tbsp maple syrup
- 1/2 tbsp Simply Jif peanut butter
- 1/4 tsp cinnamon
- Splash of unsweetened vanilla almond milk
Instructions
- Pre-heat oven to 325 degrees.
- Allow cream cheese to warm to room temperature. Whisk frosting ingredients until smooth. Set aside.
- In a food processor, combine chickpeas and peanut butter until smooth. Add in remaining ingredients until smooth.
- Spray an 8x8 inch baking pan with non-stick cooking spray (I like the coconut oil kind). Pour batter into pan and smooth out until even. Bake at 325 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before frosting, then cut into 16 pieces and serve. Store in refrigerator.
Nutrition
Calories: 87kcal | Carbohydrates: 9g | Protein: 8g | Fat: 2g | Cholesterol: 8mg | Sodium: 121mg | Fiber: 2g | Sugar: 3g